Preheat your oven to 375°F (190°C).

Chop the sweet potato, red onion, zucchini, and red bell pepper. Halve the cherry tomatoes, mince the garlic, and chop the prosciutto and spinach.

In a large mixing bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, oregano, and ¾ cup of cheddar cheese.

Heat olive oil in a skillet over medium heat, add minced garlic, and sauté for 30-60 seconds.

Add sweet potatoes and red onion to the skillet, cooking for about 5 minutes until slightly softened.

Stir in zucchini and red bell pepper, cooking for another 5 minutes.

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

Pour the egg mixture over the vegetables and gently shake the skillet.

Cook on the stovetop over medium heat for 3-5 minutes until edges begin to set.

Add remaining cheddar cheese on top, then bake for 22-26 minutes until just set.

Allow the casserole to cool for about 10 minutes before slicing.

Slice into wedges and serve warm or at room temperature.