Breakfast Frittata

This morning's breakfast frittata was the result of a combination of things. First, DH declared he was tired of the usual and I have been reading 2 wonderful books. Sometime in the winter I acquired Mark Bittman's inspiring book--The Best Recipes in the World. The Pasta Frittata (Italy) on page 558 was the original inspiration for my modified recipe. The other interesting reading & inspiration comes from another book I've been delving into--The Silver Spoon. The Silver Spoon includes several variations of frittatas. I settled on the following ingredients--

1 medium white rose potato (grated & squeezed dry)
1 cup mozzarella cheese
4 slices of crispy cooked bacon (crumbled)
4 eggs (used 2 whole eggs & 2 whites)
4 tablespoons butter
salt, pepper, red pepper flakes (to taste)

First, coat pan with vegetable spray & add 2 tablespoons of butter to melt.
Add potatoes to melted butter and cook until brown (essentially making hash browns).
Combine eggs, cheese, bacon, salt, pepper, pepper flakes and cooked potatoes in a bowl.
Melt the remaining 2 tablespoons butter in the pan and add the mixture to the pan.
Cook over medium heat until it starts to firm up. Transfer the pan to a preheated 400 degree oven & bake for about 10 minutes. It will be firm on top. Result--a big thumbs up from Mr. Meat & Potatoes Guy (he had to have ketchup on the side).

Notes--There are so many variations on this dish I think you can do what you want once you get the basic idea. Do want to try Bittman's original with pasta. I did not use a non-stick pan. When my last one was ready to go I vowed not to buy another because of the dangers of non-stick pans I had been reading about lately. Using the cooking spray and the fact that the recipe had butter added to the pan before cooking yielded good results.

These 2 books are so interesting. I'm having a great time reading them and thinking of what I would like to try next.