Quick Microwave Khagineh (Persian-Style Egg Pancake)
"Experience a lightning-fast, velvety Persian breakfast classic that brings gourmet comfort to your table in under fifteen minutes."
Instructions
In a mixing bowl, crack the eggs and add the milk. Whisk thoroughly until the mixture is smooth, pale, and fully blended.
Season with salt and black pepper, whisking gently to distribute the seasoning evenly.
Place the butter in a microwave-safe glass or Pyrex dish. Microwave on full power (100%) for about 30 seconds, until completely melted and the dish is lightly coated.
Carefully pour the egg mixture over the melted butter, ensuring it spreads evenly.
Microwave on full power for 3 minutes, or until the eggs begin to set around the edges.
Using a spatula, carefully flip the Khagineh over to ensure even cooking.
Return the dish to the microwave and cook for an additional 2–3 minutes on full power, until fully set but still tender.
Remove from the microwave, let it rest for 1 minute, then serve warm.