preheat your oven to 300 degrees and place a sheet of parchment paper onto a cookie sheet.

Seperate the eggs, putting the egg whites into a standing mixer and the yolks into a medium bowl.

Add 1/4 tsp to the egg whites and turn the mixer on to medium and high speed.

Mix until stiff peaks form.

Combine the cream cheese and splenda into the medium bowl with the egg yolk.

Using a hand held beater, mix until combined and smooth.

Gently fold in the egg yolk mixture into the egg whites, making sure that the egg whites keep their fluff.

Take the ice cream scoop and scoop a small scoop onto the parchment paper.

Bake in the oven for 5 minutes until a golden brown.  

Pull out and brush on some of the garlic, oregano, and butter mix. 

Sprinkle some of the mozzarella cheese. 

Put back into the oven for another 2 minutes or until cheese is melted.

Top with chopped basil and chopped tomatoes.

Let sit for a few minutes and then enjoy!