Ingredients
1. 1 tablespoon extra-virgin olive oil
2. 4 poblano peppers, diced
3. 1 pint cherry tomatoes, halved
4. 2 teaspoons ground cumin
5. 1/4 teaspoon salt
6. 1 (16 ounce) tube prepared plain polenta, cut into 1/2-inch slices
7. 1 bunch scallions, trimmed and sliced
8. 1 cup shredded reduced-fat Cheddar cheese, preferably sharp
9. 1/4 cup chopped fresh cilantro
10. 1 tablespoon lime juice
11. 1 avocado, diced
12. 2 tablespoons pepitas, toasted (see Tip)
Nutrition Info
Per Serving
* Calories: 333 kcal
* |
* Carbohydrates: 34 g
* |
* Dietary Fiber: 9 g
* |
* Fat: 16 g
* |
* Protein: 15 g
* |
* Sugars: 3 g
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Cooking Directions
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 to 3 minutes.
3. Crumble polenta slices into the pan and cook, stirring occasionally, until heated through, 1 to 2 minutes.
4. Stir in scallions, cheese, cilantro and lime juice. Serve the scramble topped with diced avocado and toasted pepitas.
Yield: 4 servings
