Heat skillet over medium-high heat. Coat with cooking spray and add mushrooms
until liquid evaporates. In a bowl, mix together 1 TBSP milk, sour cream and pepper.
In another bowl, mix 2 TBSP milk, onion, chives, parsley, tarragon, egg whites and
eggs. Re-spray pan with cooking spray, pour in egg mixture and cook until center is
set; top with mushrooms. Loosen omelet and fold with spatula. Pour sour cream
mixture over omelet (optional).