Persimmon cranberry baked omelet

Sunday fruit omelet to brighten up the day! It’s raining the whole day. And it feels like spring. Or autumn. But I have in sights ❤ Scottish Black Bun for Christmas!:D At the moment everything that sounds like or reminds me anything Scottish, makes me extremely excited and hyper happy:D The reason is simple – The Twilight Sad. I love this music so much that mention it even in the recipe introduction. Great!🎸

Concerning this recipe, such a strange thing as liquid from canned peas is being used here. Have your heard of aquafaba?? It’s a viscous liquid that results from soaking or cooking legumes. Most popular type of aquafaba for now is from canned or cooked chickpeas. “In vegan cooking circles it’s become the silver bullet to making airy meringues”. I was slightly shocked when my friend said to me “My sister has made vegan mayonnaise of aquafaba”. I was like “made of WHAT??!”. Haven’t tried to use it whipped, but for the first time cooked the omelet that contains pea aquafaba! Well, I went further, and added some pickle juice too:) Instead of salt. And even after all these experiments the omelet turned out delicious:) It’s just a very dessertish breakfast!:) Have a great week!:D
Serves 2
Takes 25 min (10 preparation, 15 baking)

Ingredients

1 persimmon
1/3 cup cranberries
2 eggs
1/2 cup liquid from canned peas
1 tbsp butter
2 tbsp condensed milk
1 tsp cinnamon
pinch salt
1/2 tbsp fine semolina
1/2 tbsp coconut flour
1 tbsp sesame seeds

Directions

Preheat the oven to 180°C/350°F. Grease an ovenproof dish with oil or butter (Ø21 cm).
Slice the persimmon and arrange the slices into the baking dish. Sprinkle the cranberries over.
Lightly whisk the eggs and pea liquid. Add butter, condensed milk, cinnamon, salt and mix well. Pour the mixture over the fruit. Evenly sprinkle over semolina, then coconut flour, and lastly sesame seeds. Bake about 15 mins until golden brown. The omelet will come out of the oven all puffed up, and will deflate as it cools. Serve immediately with yogurt, nuts and enjoy!:)

Bon Appétit!