This breakfast takes a little more time, but when it’s done, it’s company ready.
Preheat oven to 350°F. Spray the bottom of a non-stick oven-proof sauté pan with olive oil cooking spray. Add half the diced tomatoes, half the onions, all the mozzarella, and the olives. Put the remaining tomatoes, onion, eggs, olive oil, 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: Mix the ginger into the lemon juice in a bowl large enough to hold the fruit salad. Cut fruit into small pieces into the bowl, and toss to cover with the lemon juice mixture.