Souffle omelette with poached berries

Beat 2 egg whites with 1 tsp icing sugar until soft peaks form. Cook egg mixture in pan lightly sprayed with oil until just set. Place pan under a grill and cook omelette until cooked through and slightly puffed. Top with ½ cup mixed berries (lightly cooked with a little water) combined with ¼ tsp vanilla extract. Serve with 2 slices toasted mixed grain gluten-free bread.