1. Separate the eggs. Place the yolks in a medium bowl and the whites in a large, clean bowl. Set aside.
2. Combine the bread crumbs and whole milk in the medium bowl with the yolks. Allow the crumbs to soak for 15 minutes, until they are fully saturated and softened.
3. Beat the egg yolks into the soaked crumb mixture until uniform. Stir in the salt and pepper.
4. Beat the egg whites (technique: stiff-peak whipping — whipping egg whites until they hold firm, glossy peaks that do not droop when the beater is lifted) until stiff peaks form.
5. Gently fold the beaten whites into the yolk-crumb mixture in two additions, using a wide spatula and a cutting-and-turning motion to preserve as much air as possible. Stop folding when no large white streaks remain.
6. Melt the butter in a 10-inch (25 cm) cast-iron skillet or heavy ovenproof skillet over medium heat. When the butter is foamy and just beginning to subside — approximately 1 minute — pour in the egg mixture and spread gently to the edges.
7. Cook on the stovetop over medium-low heat for 3 to 4 minutes, until the underside is golden brown (lift an edge with a spatula to check) and the edges appear set.
8. Transfer the skillet to an oven preheated to 350°F (175°C) and bake for 8 to 10 minutes, until the top is dry to the touch, lightly golden, and the center no longer jiggles when the pan is nudged. An instant-read thermometer inserted at the center should read 160°F (71°C).
9. Fold the omelet in half in the pan and slide onto a warm plate. Serve immediately.
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