Heat the oil a medium nonstick skillet on high heat. Use cooking spray to ensure the skillet is coated. Add the mushrooms and MorningStar Farms® Sausage and cook over high heat, tossing regularly, until mushrooms and sausage are well browned.
Add the spinach and, using thongs, toss until spinach is nicely wilted. Remove from heat.
In a small bowl, whisk together the egg whites, garlic powder, salt, chives, and parmesan.
In a separate small bowl, stir together the buttermilk and Dijon mustard.
Spray a small nonstick skillet with cooking spray, and heat over medium-high heat. Add the egg white mixture. Top with the mushroom-sausage mixture, spreading evenly over the egg whites.
Cook until egg whites are starting to set (at least half way set), then use a rubber spatula (or two), to fold one side of the egg white disk over the other, to form a half moon shaped omelet.
Allow the omelet to continue cooking, gently turning over once, until cooked through. During this time, you may want to reduce the heat to medium. You just want to get the egg to set.
Drizzle the buttermilk-Dijon sauce over the omelet. Garnish with extra chives (if desired) and serve.
In my photos, there is more food than in the recipe listing here. This is because I took these photos when I made this recipe for my entire family. It is easy to multiply and serve more people.
Calories: 348kcal (17%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword egg white omelet, vegetarian sausage
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