Mushroom and herb soufflé omelette

Whisk the egg whites until soft peaks form. Lightly whisk the yolks and milk together. Coat a frying pan with cooking spray and fry the mushrooms over low heat until softened and the excess moisture has evaporated. Add herbs and fry for 1 minute. Mix the mushrooms and herbs with the yolk mixture. Season with salt and freshly ground black pepper. Gently fold in the egg whites.
Spray a 20 cm frying pan with cooking spray. Heat, then pour in a quarter of the omelette mixture. Fry for 2 minutes, then pop under the grill for 1-2 minutes. Repeat with the remaining 3 omelettes. To serve, slide each omelette on to a plate, then fold and serve with a salad of fresh mixed green leaves. Serves 4.