Kookoo-e Shir va Goosht (کوکو شیر و گوشت) — Persian Milk and Meat Frittata

• 250 gCooked chicken breast, shredded (Poached or roasted; cooled before mixing)
• 8 eachLarge eggs (Room temperature)
• 240 mlWhole milk (1 cup)
• 120 gWhite bread, crusts removed (Torn into 2 cm pieces (about 4 slices sandwich bread))
• 150 gCheddar cheese, grated (Sharp cheddar preferred)
• 150 gSweet corn kernels (Drained if canned; thawed if frozen)
• 150 gBroccoli florets, finely chopped (Chop to pea-size for even cooking)
• 200 gMushrooms, finely diced (Cremini or white button)
• 60 gGreen onions, thinly sliced (White and green parts)
• 30 mlOlive oil (2 tbsp, for sautéing and greasing the pan)
• 15 gUnsalted butter (1 tbsp, for flavor and browning)
• 8 gFine sea salt (About 1 1/2 tsp, adjust to taste)
• 2 gBlack pepper, freshly ground (About 1 tsp)

Instructions

1. 1

   Heat the oven to 190°C / 375°F with a rack in the middle. Grease a 23 cm (9 in) round baking dish or deep ovenproof skillet with 10 ml olive oil, then set aside. In a bowl, combine the bread pieces and milk; press down and soak for 10 minutes, stirring once halfway.

2. 2

   Warm a large skillet over medium-high heat. Add the remaining 20 ml olive oil and the butter. Add mushrooms and cook 6–8 minutes, stirring often, until their moisture evaporates and the pan looks mostly dry. Add broccoli and cook 2 minutes more to soften slightly without browning.

3. 3

   Transfer the cooked vegetables to a large mixing bowl and let cool for 5 minutes so they do not scramble the eggs. Add shredded chicken, sweet corn, and green onions. Stir well, then spread the mixture evenly so the eggs will coat everything later.

4. 4

   In a separate bowl, whisk the eggs for 45–60 seconds until foamy and lighter in color. Add salt and black pepper and whisk 10 seconds more. Add the soaked bread-and-milk mixture and whisk until mostly smooth; small soft bread bits are fine and help create a spongy texture.

5. 5

   Pour the egg mixture over the chicken and vegetables. Add the grated cheddar and fold gently 30–40 seconds, scraping the bottom to distribute evenly. Pour into the prepared dish and level the top. Bake 28–35 minutes at 190°C / 375°F until puffed, golden, and set in the center.

6. 6

   Rest the kuku for 10 minutes before slicing; this prevents crumbling and lets the steam finish setting the custardy interior. Slice into 6 wedges. If you want a deeper top color, broil 1–2 minutes on high, watching continuously to avoid burning the cheese.