Mushroom Miso Omelet

I love miso, especially miso from South River (still shipping through May 25, if you can't buy locally or want more selection) and use it as a seasoning in lots of recipes. I was making a basic spinach & egg white omelet and remembered I had fresh mushrooms in the fridge. When I pulled them out the jar of Dandelion Leek miso jumped out with them, and a really tasty omelet combination was born.

4 - 6 egg whites (I use organic liquid whites if I have them, fresh if not)
pinch of salt and a few grinds of pepper
a handful of baby spinach
fresh basil, if available
1/3 cup of crumbled chevre
3/4 cup sliced mushrooms
1 small yellow onion, chopped
1.5 tsp of dark miso

Begin browning the onion over medium heat in a small skillet that has been filmed with olive oil. When they are golden, add the mushrooms. Stir frequently and add small amounts of water to prevent sticking as the onions and mushrooms brown.

Prepare a second small skillet or omelet pan with cooking spray. Add salt and pepper and a splash of cold water to the egg whites. Beat until soft peaks form, preheat the skillet for just a minute, pour in the whites. Cover the pan, turn to low, and cook until the egg whites are set in the middle.

Uncover and top with crumbled cheese, spinach, and basil. Either fold the omelet in half and cover for another minute or pop it under the broiler for a minute to melt the cheese slightly and lightly wilt the spinach. Take the mushrooms off the heat and stir in the miso.

Top the omelet with the mushroom-miso mixture and serve.