Checking the ingredient list here turns up nothing that fights with a whole-foods approach — eggs, coconut milk, olive oil, and a skillet full of vegetables are exactly the kind of simple, real-food building blocks this way of eating is built around. Diced red bell pepper and zucchini get a good sear before scallion greens, jalapeño, and cumin go in for a fragrant, savory base, then the whole thing gets finished in the oven until it puffs and sets into a clean, custardy slice. A shower of fresh cilantro and a good squeeze of lime at the table wake everything up right before serving. It's a one-skillet breakfast that's satisfying on its own, no grains or dairy required to make it feel complete. Make it once on a Sunday and you've got a solid grab-and-go breakfast for the whole week, and it's a great pick to keep on repeat during a Whole30 stretch.
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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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