Less fancy than the recipes I've posted here before, but still good! This is a simple, quick and filling meal that can be made from common sandwich ingredients. It is so delicious that I have been making it for lunch every day for the past week.
Turkey and Swiss Omelette Sandwich
Ingredients: 2 tbsp vegetable oil 2 slices white bread 2 extra-large eggs 1 regular slice cold cut roast turkey, or 2 thin slices 1 thick slice decent Swiss cheese (don't use Swiss Flavor Deli Select Kraft Singles, as they taste like ass when melted--anything better, including generic grocery Swiss, will do) grated Parmesan ketchup
You have 15 minutes to prepare this meal. This is not an lower bound, it is an upper bound--take any longer and things will burn. Have everything out and ready, and be prepared.
Crack the eggs into a medium saucepan (the most useful of all kitchen implements!) and add 2 tbsp vegetable oil. Beat thoroughly with a fork. Start frying the eggs on high heat. The eggs will cook in seconds, so you must do the next part quickly! Fold the turkey and the cheese into little bundles--it doesn't matter what size they are, as long as they're less wide than the radius of the omelette. Pop the bread in the toaster and begin toasting at an arbitrary medium-light setting. The moment the egg whites start to turn solid, sprinkle generous amounts of Parmesan cheese over the surface. Cackle evilly as the cheese melts instantly upon contact*--glee! glee! If bubbles appear in the egg, pop them with a fork to let the steam out. Once the omelette has developed some structural integrity, so that it won't fall apart if you lift it, quickly drop first the Swiss cheese, then the turkey, on the left half of the egg. Immediately fold the right side over the left with a spatula (do not use a fork, as you will be lucky if you can get enough leverage to drape a third of the egg over itself). The very nanosecond the cheese begins to melt, take the saucepan off the stove and drain off any remaning oil, being careful not to drop the omelette into the sink. If you did everything right, you should have maybe three seconds before the toast pops up, and the top and bottom of the omelette should be brown but not burnt. Put the still-hot toast on a plate, drop the omelette on it, drizzle with ketchup and savor the nummy, gooey goodness.