Directions:
- To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Set aside.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.89 Kcal (1687 kJ) | ||
| Calories from fat | 173.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.33g | 30% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 5% | |
| Sodium | 461.26mg | 19% | |
| Potassium | 560.29mg | 12% | |
| Total Carbs | 45.95g | 15% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 8.14g | 33% | |
| Protein | 14.25g | 28% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.1mg | 11% | |
| Calcium | 340.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 140.12 Kcal (587 kJ) | ||
| Calories from fat | 60.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 30% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 5% | |
| Sodium | 160.43mg | 19% | |
| Potassium | 194.87mg | 12% | |
| Total Carbs | 15.98g | 15% | |
| Sugars | 1.14g | 13% | |
| Dietary Fiber | 2.83g | 33% | |
| Protein | 4.96g | 28% | |
| Vitamin C | 6.2mg | 30% | |
| Vitamin A | 0.8mg | 76% | |
| Iron | 0.7mg | 11% | |
| Calcium | 118.6mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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