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Preheat the oven to 400°F.
In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.
Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.
Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.
Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.
Remove from the oven and cool 5 minutes before cutting. Serve warm.