Sunny, warm humid and another healthy breakfast recipe

Good Morning Augusta

This morning we have mostly sunny skies with a high near 80ºF. Winds W at 10 to 15 mph.

Tonight we’ll have clear skies and a low of 58ºF. Winds WNW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 66%, the dew point is 58ºF and outside it’s  70.3ºF.

The wind direction is  West Northwest between 1.3 MPH and 2.5 MPH, with a heat index of 72ºF.

The Relative pressure is 29.68, the Absolute pressure is 29.48  and rising with a weather graphic indicating sun.

The UV rating is 2 out of 16, Sunrise is 5:00 a.m. Sunset is 8:26 P.M. Moon rise is 3:24 a.m., Moon set is 1:39 p.m., and the moon phase is waxing gibbous being 73% illuminated.

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

METAR KAUG 031053Z AUTO 23004KT 10SM BKN110 19/14 A2984 RMK AO2 SLP102 T01940144

Visibility is 10.0 Miles / 16.1 kilometers with mostly cloudy to 11,000 ft / 3,352 m.

We didn’t receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 70, the solar wind speed is 418 Kilometers per second and the chance of a solar storm is 1%.

How about another healthy recipe.

VEGETABLE FRITTATA WITH PARMESAN

Serves:  4

 

2 tbsp. trans-free margarine

1 onion chopped

½ cup sliced tomatoes

4 large mushrooms chopped

½ large red bell pepped chopped

½ tsp. salt

¼ tsp. thyme, crushed

¼ tsp. ground black pepper

4 large eggs, at room temperature

1 cup liquid egg substitute

1½ tbsp. grated Parmesan cheese

 

·         Place the broiler rack in the lowest position (6” to 7” from the heat source) and preheat the broiler.

·         Melt 1 tbsp. of margarine in a large oven-safe skillet over medium heat.

·         Add 1 onion, ½ cups tomatoes, 4 large mushrooms, ½ bell pepper, ¼ tsp. salt, ¼ tsp. thyme, and 1/8 tsp. of the pepper.

·         Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.

·         In a large bowl, combine the 2 eggs, 1 cup egg substitute, the remaining ¼ tsp. salt, the remaining 1/8 tsp. pepper and the 1½ tsp cheese.

·         Melt the remaining 1 tbsp. margarine in the skillet with the vegetables over very low heat.  Pour in the egg mixture.  Cook, uncovered and without stirring, for 15 minutes or until only the top remains runny.  Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set.  Slide the frittata onto a large serving plate to serve.

 

Exchanges:  1 vegetable, ½ carbohydrate, ½ fat, 2½ protein

Calories:  200; fat:  12 g; protein:  16 g; carbohydrate:  9 g; fiber:  2 g; cholesterol:  215 mg; sodium:  510 mg