Preheat oven to 350°.
Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.
Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.
Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.