Tuna Omelette Sandwich

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 985kcal

Ingredients

Sandwich

  • 4 slices White bread
  • 4 TBSP Mayonnaise
  • 4 slices American cheese
  • 2 TBSP Butter
  • 6 Eggs beaten
  • 5 oz Chunk light tuna fish drained
  • Salt
  • Black pepper
  • 2 oz Potato chips

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Cucumber
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Toast the bread then spread one side of each slice with mayo and top with a slice of cheese. Set aside.
  • Melt the butter in a nonstick pan over medium heat. Add in the eggs and tuna. Season with salt and pepper. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Then fold in half. Portion the omelet and place it onto a slice of bread and top it with another slice of bread.
  • Mix together the sparkling water and cucumber.
  • Wrap the sandwich in parchment paper (optional: will help keep the sandwich in tact) and cut in half.
  • Serve with chips and spritzer.

Nutrition

Calories: 985kcal | Carbohydrates: 43g | Protein: 45g | Fat: 70g | Saturated Fat: 24g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 600mg | Sodium: 1772mg | Potassium: 777mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1519IU | Vitamin C: 6mg | Calcium: 660mg | Iron: 6mg

Tuna Omelette Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 985 kcal

Ingredients
 
 

Sandwich

  • 4 slices White bread
  • 4 TBSP Mayonnaise
  • 4 slices American cheese
  • 2 TBSP Butter
  • 6 Eggs beaten
  • 5 oz Chunk light tuna fish drained
  • Salt
  • Black pepper
  • 2 oz Potato chips

Cucumber Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Cucumber

Instructions
 

  • Prep the ingredients per the instructions above.
  • Toast the bread then spread one side of each slice with mayo and top with a slice of cheese. Set aside.
  • Melt the butter in a nonstick pan over medium heat. Add in the eggs and tuna. Season with salt and pepper. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Then fold in half. Portion the omelet and place it onto a slice of bread and top it with another slice of bread.
  • Mix together the sparkling water and cucumber.
  • Wrap the sandwich in parchment paper (optional: will help keep the sandwich in tact) and cut in half.
  • Serve with chips and spritzer.

Nutrition

Calories: 985kcalCarbohydrates: 43gProtein: 45gFat: 70gSaturated Fat: 24gPolyunsaturated Fat: 19gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 600mgSodium: 1772mgPotassium: 777mgFiber: 2gSugar: 4gVitamin A: 1519IUVitamin C: 6mgCalcium: 660mgIron: 6mg
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