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Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
This month we’re talking eggs. Well actually, we’re talking about where eggs come from, most notably, chickens. Thanks to a listener suggestion, KRCC’s Ellen Mahoney has this look at a trend that’s seemingly gaining momentum…the urban chicken.
6 Red potatoes (pre-cooked and cubed)
1 Medium size yellow onion diced
1 Large tomato diced
2 Avocadoes (sliced)
1 Serrano pepper
1 Jalapeño pepper
2 diced garlic cloves
2 Tablespoons olive oil
1 Teaspoon Cilantro
4-6 Corn tortillas heated on griddle or pan
Sauté garlic, onions, peppers and pre-cooked potatoes in olive oil. Season with salt and pepper. Once cooked, remove sautéed items from pan and place in separate dish. Next, crack eggs into bowl, stir and scramble in fry pan. Cook to desire firmness and season to taste. Place scrambled eggs in another dish. Quickly stir fry tomatoes in pan and add to veggie and potato mix. Heat tortillas on grill and then place veggie and egg scramble inside tortilla shells. Add avocado slices.
Recipe from the Colorado Department of Agriculture
4 ea. 6″ Flour or Corn Tortillas
4 ea. Large Eggs, cracked and scrambled
1/4 cup Crumbled Breakfast Sausage
1/8 cup Red Bell Peppers, diced
1/8 cup Green Bell Peppers, diced
1/8 cup Yellow Onions, diced
1/4 cup Colorado Potatoes, diced and cooked
2 tbsp. Italian Parsley, chopped
Heat a large sauté pan. Sauté the breakfast sausage until half cooked then add the peppers, onions and potatoes. Cook this mixture until the sausage is fully cooked. Add the scrambled eggs and cook until desired doneness. Remove from pan and fill the tortillas. Top with green chili, shredded cheese and salsa then garnish with parsley.