Wash and slice the tomatoes. Whisk eggs and milk. Season with salt, pepper and paprika.
Heat 2 tablespoons of oil in a coated pan (with lid). Add tomatoes, season with salt and pepper and sprinkle with frozen herbs and cheese. Pour egg milk over it. Leave to stand with lid on over low heat for about 15 minutes.
Turn the frittata using the lid and fry it open for about 5 minutes.