Heat oven to
350F (175C). Beat egg yolks until thick and lemon-colored, 5 minutes at
high speed on the mixer. Stir in seasonings, milk, cheese, pimento and
parsley. Beat egg whites until stiff but not dry. Fold into egg yolk
mixture. Melt butter in heavy 10-inch (25-cm) skillet that can go in the
oven (cast iron is fine). Pour in egg mixture. Cook slowly until firm and
lightly browned on bottom, about 10 minutes. Put in oven and bake 10-15
minutes or until browned on top. Crease across the centre, fold in half
and turn out on platter or cut in wedges to serve. Serve immediately.