I was unsure about how this frittata would taste. Sometimes feta can be a bit overwhelming, and I wasn’t sure about how cooked arugula would taste. It turned out beautifully and the dill was very subtle. De-stemming the arugula took a bit of time, but other than that it was very quick and easy.

• Arugula, Feta and Dill Frittata (Fine Cooking #50, April/May 2002 p. 82b)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Villa Maria 2002 Sauvignon Blanc (Marlborough, New Zealand).