Preheat oven to 350 F. Place coconut oil in a large skillet over medium heat. Add squash to the skillet and cook, stirring occasionally, for 6-7 minutes, or until soft. Remove from skillet and set aside.

While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and pesto.

Add garlic and onion to the skillet with additional oil, if need. Sauté for 3 minutes, or until onion is translucent. Reduce heat to low and layer half of the squash in the skillet. Pour the eggs into the pan over the veggies. Raise heat slightly to medium low and cook for 5 minutes. Layer the rest of the squash on the top of the fritatta and then place in the oven to bake for 15-20 minutes, until the eggs are set.

Enjoy!