12 large eggs ½ cup half-and-half ½ cup whole milk ¾ cup shredded dill havarti cheese 3 tablespoons chopped fresh herbs (such as chives, parsley and/or dill), plus more for garnish 2 tablespoons grated Parmesan cheese ½ teaspoon kosher salt ½ teaspoon ground pepper ½ cup chopped pancetta (about 2 ounces) 1 tablespoon extra-virgin olive oil 1 cup chopped scrubbed Yukon Gold potatoes ½ cup thinly sliced scallions ½ cup chopped red bell pepper 2 cups lightly packed baby spinach, coarsely chopped
Preheat oven to 425°F. Whisk eggs, half-and-half, milk, havarti, herbs, Parmesan, salt and ground pepper together in a large bowl until combined.
Cook pancetta and oil in a large cast-iron skillet over medium heat, stirring occasionally, until the pancetta is just golden, about 5 minutes.
Add potatoes, scallions and bell pepper; cook, stirring occasionally, until the potatoes are golden and tender, about 6 minutes. Add spinach; cook, stirring occasionally, until wilted, about 1 minute.
Pour the egg mixture over the vegetables in the pan, shaking the pan gently to evenly distribute the egg mixture over the vegetables.
Cook, undisturbed, until the edges are just set, about 2 minutes.
Transfer the pan to the oven; bake until the center is set, 12 to 15 minutes. Cut into 8 wedges and garnish with additional herbs, if desired.