Ingredients

3 tbsp olive oil

1/4 pound of sliced pancetta (chopped)

4 cloves of garlic (chopped)

3 cups of fresh spinach

1 can (15 oz) diced tomatoes (drained)

12 eggs

1/3 cup half-n-half

1 tsp salt

Pepper to taste

Directions

Preheat the oven to 400 degrees

Heat a large skillet over medium-high heat and add oil, pancetta and garlic

When pancetta begins to brown at the edges, add the spinach

Wilt the spinach and stir in the tomatoes

In a bowl, beat the eggs with the half-n-half and salt and pepper

Pour eggs into the skillet and let sit

Use a spatula to raise the eggs off the bottom of the skillet

Transfer the skillet to the oven and cook 10-12 minutes until the top is golden brown

Remove from the oven and let sit for 5 minutes