Mexican Polenta Scramble

Preparation

1. 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.
2. Stir in tomatoes, cumin and salt; cook, stirring often, until the tomatoes start to break down, 2-3 minutes. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1-2 minutes.
3. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas (pumpkin seeds).

Tips

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, 2-4 minutes.

Recipe Nutrition:

Per serving: 315 calories; 20 g fat (6 g saturated fat, 8 g mono unsaturated fat); 20 mg cholesterol; 26 g carbohydrates; 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)

1 Carbohydrate Servings

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

Contributed by: EatingWell.com