Checking through the ingredients here, everything is already built on whole-food staples — eggs, coconut milk, olive oil, and a pile of fresh vegetables — so there's nothing lurking that needs a workaround. This one starts with a skillet of red bell pepper and zucchini cooked until the edges caramelize, then gets a hit of scallion, jalapeño, and cumin before the egg mixture goes in. A quick stovetop set followed by a short bake gives you a frittata that's fully cooked through with a clean, custardy interior and lightly browned top. Fresh cilantro scattered over the finished dish and a squeeze of lime at the table brighten the whole thing up and keep it tasting fresh rather than heavy. It's an easy one-skillet breakfast that fits naturally into a Paleo kitchen, with plenty of vegetables and protein to keep you full without any grains or fillers weighing it down. Serve it straight from the pan for a low-fuss brunch centerpiece.
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Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
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