Mexican Polenta Scramble

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 poblanos or 2 green bell peppers, diced
• 1 pint cherry tomatoes, halved
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices
• 1 bunch scallions, trimmed and sliced
• 1 cup shredded reduced-fat Cheddar cheese, preferably sharp
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 avocado, diced
• 2 tablespoons pepitas, toasted (see Tip)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and cook, stirring occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.

Tips & Notes

• Tip: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets, Mexican grocers or at melissas.com. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrates; 13 g protein; 6 g fiber; 600 mg sodium; 645 mg potassium.

Nutrition Bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 2 fat