Beat eggs with milk, parsley and vegetable seasoning; season with salt and pepper. Set aside. Spray a large non stick skillet with cooking spray. Heat skillet over medium high heat. Saute onion and mushrooms for 3 minutes or until liquid has evaporated. Pour egg mixture over onion and mushrooms and reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are just partially set. Remove from heat. Spray a 2 quart (2 L) baking dish with cooking spray. Spoon half of the scrambled eggs into baking dish. Sprinkle with half the broccoli and cheese. Repeat layers. Bake in a 160°C (325°F) oven for 15 minutes or until hot.
*Or use a heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano