Preheat your oven to 425 degrees F.

Whisk the eggs together in a large bowl.

Add the milk, sea salt, pepper, and paprika to the eggs, then whisk until everything is well combined.

Stir in the cheese and set the mixture aside.

In a 10” cast iron skillet over medium heat, cook the bacon, onion, and garlic until the bacon just starts to brown, which should take about 5 minutes.

Add the vegetables to the skillet, cover, and cook until the veggies are soft and the bacon is browned, stirring occasionally, for about another 5 minutes.

Lower the heat to medium, pour in the egg mixture, and stir quickly to evenly distribute the ingredients.

Let it cook on medium heat for around 4-5 minutes until the edges start to set.

Transfer the skillet to the preheated oven and bake for 7-10 minutes until the top is lightly browned and set.

Remove from the oven, let it cool for 10 minutes, then serve. (The frittata will puff up in the oven but will deflate as it cools.)