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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 1/2 cups
346 calories; protein 13.8g; carbohydrates 32.4g; dietary fiber 7.2g; sugars 6.3g; fat 20g; saturated fat 5.5g; cholesterol 20mg; vitamin a iu 1821.8IU; vitamin c 130mg; folate 77.6mcg; calcium 445.7mg; iron 2.1mg; magnesium 39.1mg; potassium 645mg; sodium 743.8mg; thiamin 0.1mg.

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

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