Whisk together chives, water, hot sauce, egg whites, and eggs.
Gently stir together crawfish, Creole seasoning, and sour cream.
Heat a cooking spray coated frying pan over medium-high heat. Saute mushrooms and ham 3 minutes. Add egg mixture to pan and let eggs set for a few minutes. Tilt pan and lift edges of omelet with spatula letting uncooked eggs go underneath cooked eggs. Cook 3 minutes and flip.
Spread crawfish mixture onto half of omelet and fold in half. Slide omelet onto a plate and sprinkle with cheese.