#MEwx Warm, fog, rain and Vegetable Frittata with Parmesan

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning its partly sunny with expected highs in the lower 50s. Winds will be light and variable.

Tonight we’ll have rainy conditions with lows in the mid 30s. Southeast winds around 10 mph in the evening, becoming light and variable.  

The readings from my weather instruments are:

Our outdoor temperature is 40.5°F, the humidity is 99%, the Dew Point is 40.3°F and our wind chill is 40.5°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.63, the Absolute pressure is 29.43 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 Miles with mostly cloudy skies now that the fog has moved off.

The UV rating is 0 out of 16, The moon is 57.1% illuminated, the moon phase is waxing gibbous, Sunrise is 6:11 A.M., Sunset is 5:30 P.M., Moonrise is 10:49 A.M., Moonset is 1:31 A.M and we’ll have 11 hours 19 minutes of daylight today.  

We received 0.09 inches of rainfall here over the past 24 hours.

Let’s pull back from the winter, fat-to-burn-off for warmth recipes. Try this instead:

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

 

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