Cook bacon and set aside.

Preheat oven to 375F

Dice onion and bell pepper.

Grate zucchini and blot with paper towel to remove excess moisture.

In a medium bowl, whisk eggs, coconut milk and seasonings together.

In a 10 inch, oven-safe skillet on medium heat, saute onions in 2 tbsp fat for about 4 minutes and add the red peppers and saute for one more minute.

Add cooked bacon to the skillet.

Add shredded zucchini to mixing bowl with the eggs, stir and pour into skillet.

Continue to cook on stovetop 1-2 minutes or until mixture begins to set around the edges.

Transfer skillet to pre-heated 375F oven.

Bake about 15 minutes or until eggs are cooked through.

For a slightly browned top, move skillet up to top rack and broil for 2-3 additional minutes.

Transfer frittata to serving place, slice and serve.