A scramble doesn't necessarily have to include eggs. This scramble, for example, is a mix of veggies, polenta, and shredded cheese. All the ingredients are tossed together and quickly cooked in a sauté pan. You should be able to find poblano chilies in your local grocery store and pepitas are hulled pumpkin seeds sold in health food bulk bins. This dish is excellent alone, paired with beans, or topped with fried eggs. To make it tonight, get the recipe, just read more

Mexican Polenta Scramble
From Eating Well

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

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.
5. Serve the scramble topped with diced avocado and toasted pepitas.

Serves 4.

NUTRITION INFORMATION: Per serving: 315 calories; 20 g fat (6 g sat, 8 g mono); 20 mg cholesterol; 26 g carbohydrate; 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). Nutrition bonus: Vitamin C (220% daily value), Calcium (45% dv), Vitamin A (35% dv), Folate (20% dv), Potassium (18% dv).

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