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Preheat the oven to 375°F (190°C). Grease a skillet with olive oil and heat over medium heat.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Add the leftover cooked cabbage and crumbled bacon to the skillet, cooking for 2-3 minutes until heated through.
Pour the egg mixture into the skillet, stirring gently to distribute the cabbage and bacon evenly.
Sprinkle the grated cheese on top and transfer the skillet to the oven. Bake for 12-15 minutes or until the eggs are set and the top is golden.
Remove from the oven and slice into wedges. Serve warm.