4 (4 block) meals

Ingredients:
2 cups canned diced, no-salt added tomato with juices
1 cup finely chopped fresh or thawed frozen onion
3 ounces grated, part skim mozzarella cheese
30 olives, rinsed, drained, and chopped
4 large eggs
2 cups filtered water
3/4 cup dried powdered egg white*
1 tablespoon Herbs de Provence or Italian herb blend
3 garlic cloves, minced or 1 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/2 ground black pepper or chipotle

Fruit Salad:
1 tablespoon agave nectar or 2 1/2 teaspoons fructose
2 teaspoons minced bottled ginger puree
1 cup fresh pitted or thawed, frozen cherries
2 cups fresh or thawed, frozen grapes
3 cups fresh or thawed, frozen melon balls
2 tablespoons balsamic vinegar
6 toasted or raw almonds, chopped

Instructions:
1. Preheat oven to 350 degrees F. Coat 9x9x2 baking pan or 13x9x2 pan with non-stick spray. Scatter 3/4 cup diced tomato, 1/2 cup chopped onion, grated cheese, and olives over bottom of plate.
2. Add remaining tomato and juices from can to blender or work bowl of food processor; add eggs, water, egg white powder, herbs and spices to blender. Cover and blend until smooth and frothy, stopping to scrape down sides with spatula to remove powder. Pour mixture in baking pan.
3. Bake for 25 to 30 minutes, until puffy, firm to the touch in the center, and lightly golden on top.
4. Cut pie into 4 slices, and serve, or cool, cover, and refrigerate for later.
5. Mix vinegar, agave or maple syrup and ginger. Toss with fruit for salad. Refrigerate for one hour or overnight if desired. Divide into four serving bowls and garnish with almonds.

Variation:
For a dairy-free pie, replace grated cheese with 4 1/2 ounces cooked salmon.

* Replace ¾ cup cried powdered egg whites and 2 cups water with 18 egg whites or 2 1/4 cups egg beaters.