Preheat oven to 350° F.

Dice pepper and onion and grate zucchini; set aside separately.

Cook bacon until crisp; crumble and set aside.

Whisk together eggs, coconut milk, Italian seasoning, salt, and pepper.

Heat a large, oven-safe skillet over medium. Saute onions for 3-4 minutes; add peppers and saute for 2-3 minutes more. Stir in cooked bacon.

Mix zucchini into eggs and add to skillet. Cook for 1-2 minutes and then bake for 15 minutes or until eggs are set and slightly browned.

Serve with oranges on the side.