EatingWell


3
4
What's This?
Serving size 4
Total Time

Ingredients

1 Tbsp extra virgin olive oil4 poblanos or 2 green bell peppers, diced1 pt cherry tomatoes, halved2 tsp ground cumin¼ tsp salt1 16-ounce tube prepared plain polenta, cut into 1/2-inch slices1 1 bunch scallions, trimmed and sliced1 cup shredded reduced-fat cheddar cheese, preferably sharp¼ cup chopped fresh cilantro1 Tbsp lime juice1 avocado, diced2 Tbsp pepitas, toasted (see tip)

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.

 

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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 315
  • Calories from fat 180
  • Total Fat 20gm 31%
  • Saturated Fat 6gm 30%
  • Monounsaturated Fat 8gm
  • Sodium 600mg 25%
  • Total Carbohydrates 26gm 9%
  • Fiber 6gm 6%
  • Protein 13gm
  • Cholesterol 20mg 7%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Cheese, Tomato, Mexican, Southwestern, Easy, Entertaining, Winter

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