Preheat oven to 350°F (177°C). Spray a 12×17 inch rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
In a blender or a large bowl, crack the eggs and pulse or whisk just enough to mix without getting too frothy.
Add half and half, salt, and pepper, and pulse or mix a few more times to combine.
Pour the egg mixture onto the prepared baking sheet, evenly spreading it.
Sprinkle shredded cheese and fresh herbs over the top.
Carefully transfer the pan to the oven, avoiding any sloshing. Bake for 18-20 minutes, until eggs are set and a toothpick comes out clean.
Allow to cool slightly before cutting into squares. Serve warm.