This was a recipe I made when I read how to make a napoleon omlette, then I realized I didn't have all the ingredients. I substituted the green peppers in a napoleon with hot peppers I had soaking in stuff for greens. Hence, the name Angry Napoleon. I also added bacon cause, well, not everyone is going to have good ham sitting around so it's easy to leave it out.
Enjoy!
Submitted by --icepaxx 17:03, 24 October 2009 (UTC)
First off, get all your ingredients ready. Have one bowl for all your eggs, one bowl for your fillings and one bowl for your cheese. All plates should be laid out too. When you work with eggs things go very fast. So crack your eggs, dice/chop up your onions/pepper/ham and get some cheese out.
Now, when you're ready to cook start with the bacon. Cook it normally and make sure to leave the heat on the pan. Put aside all but one strip.
Chop that strip up real quick and add it to your bowl full of fillings. Now, while the pan is hot and there's bacon grease still in the pan dump all your fillings in there. This is a good time to add a little salt/pepper. The idea is that the pan is medium heat and your moving this stuff around to warm it up/caramelize it a little bit. This helps a lot to bring the flavors together when you finally add it into the omelet. When the onions start to look a little soft and brown and everything smells really good, pour it back into the bowl it came from. Scrape any big chunks out of the pan too, for flavor.
Now the fun part, making the omelet. Take the eggs and break em all up with a fork like you're making scrambled eggs (add some salt too, just a pinch). Now pour them into the yummy greased up seasoned pan and start stirring them around. When the bottom is pretty much set, add the filings to the middle of the omelet and then put cheese all over the top. Now, flip the side furthest 1/3rd of the omelet over the middle and slide the closest part to onto the plate, then flip the whole thing over onto the plate. This is very hard to explain, so if when reading this it sounds confusing as hell please refer to the how to on omelets.
Now, finish plating and enjoy! Don't forget about the bacon you made earlier and the cup of coffee you hopefully started before making this and you'll be ready to go.
While cheddar is the easy choice, if you want to get fancy goat cheese would also be DELICIOUS in this. Goat cheese is really good with the pepper/egg/pork combo, so try it scrambled too!
The hardest part to this whole thing is getting it out of the pan, but honestly you're not on iron chef so who gives a shit if it tears a little bit? I mean if you want to impress a girl just practice it for a while but in reality just get it out without burning it and you've done a good job. It's nerds like me who care about plating so much (:
If you don't want to attempt the french tri fold technique, watch the 2nd video in the omelet how to and make it like the frittata AB makes. It basically is the same thing, just not runny like I like my eggs =]
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Angry Napoleon
