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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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)

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.

NUTRITION INFORMATION: Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrate; 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).

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

TIP: 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.

This is an excellent (and easy) weekend dinner

Anonymous, Calgary, Al

This was excellent for brunch; very easy, very tasty. I topped it with two poached eggs.

Anonymous, Colchester, VT

When i put poblano chiles on the grocery list, my husband came home with tiny, hot serranos instead. I found poblanos at a different store (they're big and dark and slightly heart shaped), but my husband was afraid for his stomach when he saw me chopping up all those peppers. He was pleasantly surprised by the final product, which was mild and delicious. All the different flavors and textures work together beautifully. My only suggestion is to dice up the polenta instead of slicing it. You'll want to work quickly when adding it to the skillet.

Anonymous, Bellingham, WA

Delicious! I served it topped with a poached egg on top, very good.

, Portland, OR

This recipe is delicious. My 8 & 10 year old kids and meat eating husband all loved it and ask for it frequently!

Christine, Keene, NH