We put this meal in the Lunch category, but it's a meal for any time.
Make the fruit salad first. Put the prepared fruit in individual bowls and set aside. Stir the Egg Beaters, water, 2 teaspoons olive oil and Parmesan cheese together in a bowl; set aside. Heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat; cook the zucchini and tomatoes in the hot oil until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes longer. Serve. Have the fruit for dessert topped with yogurt and crushed walnuts.