Pan-fried omelette with bread, onions and Fontina AOC

Peel the onion, cut it in half and then into slices. Stew them in a pan with a little oil. Season with salt and pepper. Let them cool down.
Cut the Fontina AOC into cubes by removing the rind and set aside.
Cut the laid bread coarsely and transfer it to a bowl with milk.
In another bowl, beat the eggs with the herbs, salt and pepper.
Add the bread, Fontina AOC and onions to the bowl and mix well.
Cook the omelette in a pan with a little oil over low heat with the lid on.
Serve warm or lukewarm.