Start by preheating your oven to 375°F (190°C). This sets the stage for a beautifully cooked frittata. As the oven warms, greasing a baking dish with nonstick spray will prevent any sticking mishaps later on.

Take a moment to chop your vegetables. The tender asparagus, crisp bell pepper, and zesty red onion should be cut into bite-sized pieces. Having them ready makes everything smoother as you cook. Give them a quick sauté in a skillet with olive oil until they start to soften. This usually takes about 3-4 minutes. It’s a vibrant prelude to what’s to come!

In a large mixing bowl, crack all six eggs. Add the creamy whole milk, sea salt, and black pepper. Whisk everything together vigorously. You want to incorporate air into the eggs to achieve that fluffy texture everyone raves about. Once it’s well combined, toss in the smoked paprika and mix again.

Once your vegetables are just tender, it’s time to mix things up. Remove the skillet from the heat. Add the sautéed vegetables into the egg mixture. Sprinkle in the shredded cheddar and Parmesan cheese as well. Stir gently, making sure all the goodness is evenly distributed.

Pour the combined mixture into your greased baking dish. Carefully place it into the oven. Let the frittata bake for approximately 20-25 minutes. What you’re looking for is a set top that’s slightly golden. Perhaps give the dish a gentle shake; if it jiggles little but seems firm, you’re in good shape!

Once out of the oven, allow your frittata to cool slightly before serving. This cooling time allows the flavors to meld beautifully. Cut into squares or wedges, and serve warm or at room temperature.