Preheat your oven to 190°C (375°F). In a large bowl, whisk together eggs, milk, salt, pepper, and half the fresh herbs until well combined. The mixture should look smooth and pale yellow with tiny herb flecks throughout.

Heat olive oil in a 25cm (10-inch) oven-safe skillet over medium heat. Cook the sliced onions for 3-4 minutes until they start turning translucent and smell sweetly aromatic.

Add the bell pepper strips and minced garlic, cooking for another 5-6 minutes until the peppers soften and develop slight caramelization at the edges.

Pour the whisked egg mixture directly over the sautéed vegetables in the skillet. Don't stir – just give the pan a gentle shake to help the eggs settle evenly around the peppers.

Sprinkle the shredded cheese evenly over the surface, allowing some pieces to sink slightly into the eggs.

Let the frittata cook undisturbed on the stovetop for 3-4 minutes until you notice the edges beginning to set and pull slightly away from the sides.

Transfer the entire skillet to your preheated oven and bake for 8-10 minutes until the center is set but still has a slight wobble when you gently shake the pan.

Remove from oven and let rest for 3-5 minutes. Sprinkle with remaining fresh herbs and cut into wedges directly in the pan for serving.