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    Source of Recipe


    2 Tbsp. butter
    1 medium onion, chopped
    1 medium sweet red or green pepper, chopped
    3 eggs, beaten
    3 cups cooked fresh or (thawed) frozen corn kernels
    1 cup grated zucchini
    1/3 cup cornmeal
    1/3 cup chopped green olives
    8-ounce (225g) can whole tomatoes with liquid, chopped
    1 1/2 cups grated sharp cheddar cheese
    1/2 teaspoon chili powder
    1/2 teaspoon ground coriander
    1/4 teaspoon ground turmeric, optional
    1/2 teaspoon Dijon mustard
    salt and freshly ground pepper to taste

    Preheat oven to 350 F. Heat butter in a skillet until it foams.
    Add the onion and saute over moderately low heat until it is
    translucent. Add the red or green pepper and saute until both are
    lightly browned.

    In a mixing bowl, combine the beaten eggs with the sauteed vegetables
    and the remaining ingredients. Mix thoroughly and pour into an
    oiled, large shallow baking dish. Bake for 30 to 35 minutes, or
    until knife comes out clean.




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