Italian-style loaf

Preparation:

Preparation: Clean and chop the onions keeping the stems aside. Break the eggs into a bowl and beat them with the grated cheese and a pinch of salt. Pour 3 tablespoons of oil into a non-stick pan and heat it over low heat. Add the onions and a couple of tablespoons of water, cover and cook over low heat for 15 minutes. At the end of cooking, transfer the onion into a bowl, add the stalks kept aside, finely chopped, and mix well. Heat the remaining oil in a separate pan and cook the egg mixture first on one side and then on the other. In the same pan where you previously cooked the onion, toast the bacon and then place it on absorbent paper. Divide the frittata and the bread into four portions. Open each piece of bread in half and rub the crumb with the tomatoes cut in half. Garnish each with a quarter omelette, some onion and two slices of bacon.