This vibrant frittata is packed with tender-crisp red bell pepper, zucchini, and scallion greens, all sizzled in olive oil before the egg base gets poured over and set to fluffy perfection. A hit of ground cumin and optional diced jalapeño keep things savory with a little kick, while fresh cilantro and a squeeze of lime at the end brighten every bite. The whole thing comes together in one oven-safe skillet, from stovetop sear to golden, fully-set finish under the broiler heat of the oven — no fussy layering, just simple technique. It slices into clean wedges perfect for a lazy weekend brunch or meal-prepped breakfasts through the week. This one's a genuinely solid pick for a vegetarian table, colorful, protein-packed, and full of fresh flavor in every forkful.
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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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