Warm weather with clouds later and a great breakfast Frittata to try out

Good Morning Augusta

This morning we have mostly sunny skies becoming overcast this afternoon. High 62ºF. Winds N at 5 to 10 mph.

Tonight we’ll have partly cloudy skies with a low of 39 ºF. Winds will be fropm the N at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 73%, the Dew Point is 47ºF and the outdoor temp is 55.4ºF.

The wind direction is  North Northeast between 2.5 MPH and 4.9 MPH, with a wind chill of 55.4ºF.            

The Relative pressure is 29.99, the Absolute pressure is 29.79 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:49 a.m. Sunset is 6:01 P.M. Moon rise is 10:53 p.m., Moon set is 1:10 p.m., and the moon phase is waning gibbous being 62% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 111053Z AUTO 00000KT 10SM CLR 12/08 A3014 RMK AO2 SLP208 T01220078

Visibility is 10.0 Miles / 16.1 kilometers with clear skies at this moment, but clouds are moving in.

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

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 399 Kilometers per second and the chance of a solar storm is 1%.

Here’s another breakfast for those of you on a pre-Halloween and pre-Holiday diet.

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 pepper 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