1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup julienne strips sweet red bell pepper
1/2 cup sliced green onions with tops
1/2 cup (about 2 oz.) flaked crab meat or surimi (imitation crab meat)
1/4 cup water
1 teaspoon Italian seasoning, crushed
1/2 cup (2 oz.) shredded low-moisture part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
Evenly coat 10-inch omelet pan or skillet with ovenproof handle (wrap completely with aluminum foil) with spray.
Over medium-high heat, cook broccoli, mushrooms, pepper and onions until crisp-tender, about 5 minutes. Remove from heat. Stir in crab meat. Set aside.
In medium bowl, beat together eggs, water and seasoning until blended. Stir in mozzarella cheese. Pour into pan over vegetable/crab meat mixture. Cook over medium heat until egg mixture is set at edges, about 5 to 8 minutes. Sprinkle with Parmesan cheese.
Bake in preheated 375°F oven until top is lightly browned, egg mixure is completely set and no visible liquid egg remains, about 8 to 10 minutes.
Cut into wedges and serve from pan or slide from pan or invert onto serving platter