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Mexican Polenta Scramble

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, 1 1/2 cups each
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.
RECIPE 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)

Tip: Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Mexican Polenta Scramble Recipe at Cooking.com
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 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Good Eggs: Omelets and Scrambles
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 315
Fat. Total: 20g
Protein: 13g
Carbohydrates, Total: 26g
Fat, Saturated: 6g
Fiber: 6g
Cholesterol: 20mg
Sodium: 600mg
% Cal. from Fat: 57%
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