Baked omelette: Soufflé-Style Recipe for Effortless Brunch Hosting

Instructions:

1. Preheat the oven to 375°F (190°C). Place the tablespoon of butter in a 9-inch oven-safe skillet or baking dish and place it into the oven while it preheats to melt the butter and heat the pan.
2. Carefully separate the 8 eggs into two large, spotlessly clean bowls (yolks in one bowl, whites in the other). Ensure no yolk mixes with the whites.
3. Grate the Gruyère cheese and finely snip the chives, setting aside a small amount of both for sprinkling on top before baking.
4. In the bowl with the yolks, add the milk/half-and-half, 1/2 teaspoon of salt, and pepper. Whisk gently until just combined. Stir in about two-thirds of the grated Gruyère and half of the chives.
5. Using a hand mixer or stand mixer, beat the egg whites. Start on medium speed until frothy, then increase to high speed. Gradually add the remaining 1/2 teaspoon of salt once soft peaks form.
6. Continue beating until stiff, glossy peaks form. The whites should stand up straight when the whisk is lifted.
7. Take one large spoonful of the stiff egg whites and stir it robustly into the yolk mixture. This 'sacrificial spoonful' lightens the heavy yolk base, making the main fold easier.
8. Add the remaining whipped egg whites to the yolk bowl. Using a large rubber spatula, gently fold the yolk mixture into the whites. Cut down the middle and scoop the mixture over, turning the bowl as you go. Stop folding as soon as you see no major streaks of white remaining.
9. Carefully remove the hot, buttered pan from the oven. Pour the aerated egg mixture into the hot pan. Immediately sprinkle the reserved Gruyère and chives over the top.
10. Bake for 25 to 30 minutes, or until the omelette is dramatically puffed, golden brown on top, and cooked through (the centre should be set).
11. Remove from the oven. Garnish with parsley and serve immediately, straight from the pan, as the omelette will begin to deflate quickly.