#MEwx Temps above 50°F, clouds/sun and Vegetable Frittata with Parmesan

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Good Morning Augusta

This morning we have partly sunny skies with highs in the lower 50s. Winds will be south around 10 mph.

Tonight we'll have partly cloudy conditions with lows in the lower 40s. Winds will be southwest around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 36.1°F, the humidity is 88%, the Dew point is 32.9°F with a wind chill of 36.1°F.

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

The Relative pressure is 30.15, the Absolute pressure is 29.95 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with Mostly cloudy skies right now.

The UV rating is 0 out of 16, The moon is  3.9% illuminated, the moon phase is waning crescent, Sunrise is 5:58 am↑ 94° East, sunset is 5:40 pm↑ 266° West, Moonrise is 5:37 am↑ 114° Southeast, Moonset is 3:47 pm↑ 249° West and we'll have 11 ours 42 minutes of daylight today.

We had more snow melting yesterday, so be careful about any ice under those melt puddles.

This meal is very healthy and good.

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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