Preheat the oven to 300 degrees regular or convection
Saute the pancetta in the 10 inch ovenproof skillet on medium heat. When the fat is rendered and they are crispy and brown, remove from pan, put on a paper towel to drain, and wipe most of the pancetta fat out of the pan.
While the pancetta is browning, chop the shallot, green onion, thyme, oregano, and tomato.
Once the pancetta is removed from the skillet, add the diced green onion and shallot to the pan and sauté for a minute or two, still on medium heat.
Add the diced tomatoes, chopped thyme, oregano, and Herbes de Provence (if using) and sauté until the tomatoes soften - another 2 minutes or so. Take off the heat.
In a medium bowl, mix the eggs, cream, parmesan and cheddar cheese, and salt and pepper. Add the diced pancetta and onion mixture from the pan. Mix together and add back to the skillet.
If you are not using a non-stick skillet, a little butter or olive oil in the bottom of the skillet before the eggs are added back in might be wise.
Bake at 300 degrees regular for about 30 minutes or 300 degrees convection for 20 minutes.
Once it is cooled slightly, remove from the pan onto a surface that you can cut on and slice as desired into pie shapes or square if making a sandwich.