Begin by gathering all your ingredients for the Healthy Vegetable and Bacon Frittata. Dice ½ cup of onion, mince 1 teaspoon of garlic, and chop 4 cups of assorted vegetables like bell peppers, broccoli, and zucchini into bite-sized pieces.

In a cast iron skillet over medium heat, add 4 slices of bacon. Cook for about 5 minutes until the bacon is crispy and browned. Add the diced onion and minced garlic to the skillet, stirring frequently. Continue cooking for an additional 3 minutes until the onion is translucent and fragrant.

Stir in your chopped vegetables into the skillet. Cover with a lid and cook gently for about 5-7 minutes, stirring occasionally. Ensure the vegetables soften but retain some crispness.

In a large mixing bowl, whisk together 10 eggs, ¼ cup of whole milk, ½ teaspoon of fine sea salt, ¼ teaspoon of black pepper, and ¼ teaspoon of paprika. Gently fold in 1 cup of shredded cheddar cheese.

Pour the egg mixture over the cooked bacon and vegetables in the skillet. Reduce the heat to medium-low and stir gently for about 2 minutes until the edges start to set.

Transfer the skillet to a preheated oven set at 425°F. Bake for 7-10 minutes, or until the top is golden brown and the frittata is set in the center.