1. Turn temperature control dial on CRUX 6 QT Extra Deep Electric Skillet to 300˚F to preheat. Heat 2 tbsp oil; cook pancetta, onion, garlic, thyme and rosemary for 3 to 5 minutes or until pancetta is golden and onion is tender.
2. Meanwhile, whisk together eggs, Fontina, half of the Romano, cream, and 1/4 tsp each salt and pepper; pour into skillet. Reduce heat to 250˚F; cover and cook for 20 to 25 minutes or until eggs are almost set on top but still slightly jiggly in center.
3. Sprinkle with remaining Romano. Arrange tomato slices decoratively on top. Drizzle with remaining oil and season with remaining salt and pepper. Cover and cook for about 5 minutes or until eggs are set and tomatoes are heated through. Sprinkle with basil.