This is great to make on the weekend and enjoy during the week.
Preheat oven to 350°F. Coat 13x9x2 pan with Pam olive oil spray. Scatter one can of diced tomato (no juice), 1/2 cup chopped onion, mozzarella cheese, olives, pepper and mushrooms over bottom of plate. Add remaining tomato and juices from the second can to blender or bowl of food processor; add Egg Beaters, garlic, herbs and spices to blender. Cover and blend until smooth and frothy. Pour mixture in baking pan. Bake for 25 to 30 minutes, until puffy, firm to the touch in the center, and lightly golden on top. Cut into 8 pieces, and serve 2 per person, or cool, cover, and refrigerate for later.