Heat a 12", nonstick, oven-safe skillet over medium-high heat.
Add EVOO, bacon and garlic to the pan.
When bacon browns at the edges and begins to crisp, stir in the tomatoes. Add and wilt the spinach.
Beat the eggs together with half and half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set.
Using a spatula, raise eggs off the bottom of the skillet, allowing ore of the liquid eggs to settle.
When the frittata has set, transfer to oven a cook 10-12 minutes until top is deep golden brown.
Remove and let stand 5 minutes.
Cut into wedges and serve.