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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.