Preheat your oven to 375°F (190°C).

Dice the sweet potato, red onion, zucchini, and red bell pepper into small pieces; halve the cherry tomatoes and mince the garlic.

In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until frothy.

In a large oven-safe skillet, heat olive oil and sauté garlic until fragrant, then add sweet potato and onion for 5 minutes.

Add zucchini and bell pepper, cooking for additional 5 minutes.

Remove from heat, fold in spinach, cherry tomatoes, artichoke hearts, and prosciutto.

Pour the egg mixture over the vegetables, ensuring even coverage.

Cook on stovetop for 3-5 minutes until edges begin to set.

Sprinkle cheese on top and bake for 22-26 minutes until golden and set.

Let rest for 10 minutes before serving.