Wash and dry the greens. Sauté them in the olive oil with the garlic. Set aside. Form country sausage into 8 mini breakfast patties and cook in a pan over medium-low heat. Meanwhile, crack eggs into a bowl and whisk with a fork, adding 1 tablespoon water, salt and pepper. In a small skillet, heat ghee over medium heat. Add eggs. Let them cook 15 seconds until the edge is set. Use a spatula to gently move around the eggs, pushing aside the cooked part to let the uncooked portion reach the pan. While eggs are still a bit wet, scatter the parsnips and greens on them. Fold the omelet over the filling and cook for another 30 seconds. Turn the omelette onto a plate and divide. Serve with the sausage.