Foggy to start, clouds and sun, and a healthy breakfast!

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Good Morning Augusta

This morning we have fog, becoming mostly sunny this afternoon. High 84ºF. Winds are from the W at 5 to 10 mph.

Tonight we’ll have clear skies and a low of 63ºF. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 97%, the dew point is 67ºF and outside it’s  68.3ºF.

The wind direction is  West between 0.1 MPH and 0.3 MPH, with a heat index of 64ºF.

The Relative pressure is 29.67, the Absolute pressure is 29.47  and falling with a weather graphic indicating clouds.

The UV rating is 0 out of 16 (fog) , Sunrise is 4:59 a.m. Sunset is 8:26 P.M. Moon rise is 2:25 a.m., Moon set is 1:11 p.m., and the moon phase is waxing gibbous being 64% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 020953Z AUTO 21003KT M1/4SM FG VV002 19/18 A2983 RMK AO2 SLP100 T01890183

Visibility is 0.2 Miles / 0.4 kilometers with fog. 

We received 0.58 inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 467 Kilometers per second and the chance of a solar storm is 1%.

How about another great breakfast recipe, this time one that is extra healthy for you.

POTATO-MUSHROOM OMELET

Serves: 4

 

1 large baking potato, peeled and diced

Vegetable cooking spray

½ cup fresh sliced mushrooms

½ cup sliced green onions

4 eggs

4 egg whites

½ cup skim milk

½ tsp. salt

¼ tsp. pepper

½ cup shredded low-fat process American cheese

 

  • Place dice potato in a small saucepan; add boiling water to cover.  Cover and cook 10 minutes. 

Drain well.

  • Coat a 10-inch skillet with cooking spray; place over medium heat until hot.  Saute parboiled potato 5 minutes.  Add mushrooms and onions, and sauté an additional 5 minutes or until vegetables are tender.  Spread potato mixture in bottom of a 9-inch square baking dish coated with cooking spray.
  • Combine 4 eggs and 4 egg whites in a large bowl; beat at medium speed of an electric mixer until frothy.  Add ½ cup milk, ½ tsp. salt, and ¼ tsp. pepper.
  • Pour egg mixture over potato mixture, and bake at 350 degrees for 20 to 25 minutes or until lightly browned and puffy.  Remove from oven, and top with ½ cup cheese.  Serve omelet immediately.

 

Exchanges:  2 medium-fat meat, 1 starch

Calories:  177; fat:  7 g; carbohydrates:  14 g; fiber:  trace; cholesterol:  264 mg; protein:  15 g; sodium:  376 mg

 

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