Hearty Egg and Onion Frittata with a Smoky Twist

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, crack the eggs and whisk them together with the milk, smoked paprika, salt, and black pepper until well combined and fluffy.

3.In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 5-7 minutes.

4.Add the diced tomatoes to the skillet, stirring well to combine. Cook for an additional 3-4 minutes until the tomatoes soften.

5.Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Cook on the stovetop for about 2-3 minutes until the edges start to set.

6.Sprinkle the shredded cheese evenly over the top of the frittata.

7.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and the center is set.

8.Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.