We've borrowed the best Mexican flavors and ingredients for this quick scramble. Poblano peppers can vary widely, but in general they have a medium level of spiciness. If you can't find them, green bell peppers can be substituted; to replace the heat of the poblanos, add a minced jalapeno pepper. Make it a Meal: For supper, serve with a side of black beans; for brunch, with eggs and corn tortillas. Source: EatingWell Magazine, October/November 2006

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Ingredients

Directions

  • 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

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  • 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

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 Facts

346 calories; 20 g total fat; 5.5 g saturated fat; 20 mg cholesterol; 744 mg sodium. 645 mg potassium; 32.4 g carbohydrates; 7.2 g fiber; 6 g sugar; 13.8 g protein; 1822 IU vitamin a iu; 130 mg vitamin c; 78 mcg folate; 446 mg calcium; 2 mg iron; 39 mg magnesium;

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