Spray 9 or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrots, garlic and water. Cover; cook 3 to 5 minutes or until mushrooms soften, stirring occasionally.
In blender container or food processor bowl with metal blade, combine egg product, tofu and sour cream; blend until smooth. Add Italian seasoning; blend with on-off pulses just until mixed. Pour over vegetables. Reduce heat to low; cover and cook 12 to 15 minutes or until eggs are set.
Sprinkle with cheese and parsley; cook an additional 1 to 2 minutes or until cheese is melted. Cut into wedges to serve.