Breakfast with Bread and Eggs

Start by cutting a square out of a slice of bread loaf, keeping the crusts. 

Then grease a skillet with unsalted butter and let the bread crust fry until slightly golden brown on both sides. 

Get the inner part of the bread and put it into a bowl, add the milk and mix until it dissolves well.

Grate the mozzarella cheese and transfer it to a plate, add the two egg yolks and 1 whole egg, mix very well until combined.  

Transfer this cheese mixture to the bowl with the milk, mix well until combined. 

Into a bowl, add the egg whites of two eggs and the salt, beat very well until stiff.

Once you’ve done that, pour these stiff egg whites into the cheese mixture, mix very well.

Pour 2 tablespoons of this mixture into the center of the bread we left browning in the skillet. Let it cook on low heat until cooked through. Flip and cook the other side as well. Once you've done that, set aside. 

Cut the tomato and the onion into round slices, set aside. 

Grease a skillet with unsalted butter, place the onion slices and season them with ½ teaspoon of salt and ½ teaspoon of sugar, sauté well. Add the tomatoes and sauté them too.  

After that, pour the rest of the cheese cream all over it, evenly spread it, close the skillet and let it all cook for 7 to 10 minutes. 

Cooking time may vary depending on the power of your stove. 

After the indicated time, remove the omelet from the skillet and serve it with the bread.