Recipe Day!

Breakfast Tart & Fruit Salad

1½ cups peeled chopped tomatoes

½ cup finely chopped onion

6 ounces skim milk mozzarella

18 pitted olives, cut into small piecesolive

oil spray

3 large eggs

6 egg whites

1 tsp. dried dill

1 tsp. dried basil

pinch of black pepper

salt

Fruit Salad:

1 pear

2 cups grapes

3 kiwis

1 cup pineapple

juice of ½ lemon

Preheat oven to 350°F. In the bottom of a non-stick oven proof sauté pan, spray with olive oil. Add half of the chopped tomatoes, half of the onion, all of the mozzarella, and the olives. Put the remaining tomatoes, onion, eggs, spices, salt and pepper in a blender and mix until smooth and even. Pour into the pan and bake for about 25-30 minutes, until mixture is puffed up and golden brown. Fruit Salad: Cut fruit into small pieces, adding the lemon juice, toss. Note: The cheese can be substituted with 5 ounces of lean ham.