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(If you made stock ahead of time, you must re-heat it before adding) Add all the seasoning (and taste for needed salt) Add the vegetables to the cornbread mixture Add green onion tops to the cornbread mixture Mix eggs well and fold into cornbread mixture Bake in a 400 degree oven to set which takes about 30 minutes

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For a low-FODMAP option, I stick with simple ingredients like olive oil, lemon juice, and vinegar, and skip the garlic

Besides, please allow 1-3cm measurement different due to manual making