In a 10-inch omelet pan or skillet over medium heat, heat oil until hot enough to sizzle a drop of water. Add broccoli and water. Cover and cook just until you can break the spears apart with a fork, about 5 minutes. Remove pan from heat. Arrange the broccoli spears around the pan with stems pointing to the center. Set mushrooms, rounded side up, between the spears.

In a medium bowl, beat together eggs, milk, and seasoning until thoroughly blended. Pour mixture over vegetables. Cook over medium heat until eggs are almost thickened and no visible liquid egg remains. Remove pan from heat. Arrange tomato slices on top. Sprinkle evenly with cheese. Cover and let stand until eggs are completely set and cheese is melted, about 5 minutes. Cut into wedges to serve.

Nutritional information per serving of 1/6 recipe using cooking oil and Parmesan cheese: 134 calories, 10g protein, 5g carbohydrate, 9g total fat, 216mg cholesterol, 192mg sodium.