Cabbage really gets a bad wrap. And I would agree that it tastes awful if it is over boiled. But fresh summer cabbage, sautéed in olive oil with dill is absolutely gorgeous. This lunch is made up of fresh local in season produce and is super quick and easy.

Quick Eggs and Cabbage (for two)
1 Head of Fresh Cabbage
5 Free Range Organic Eggs
1/4 cup Fresh Dill
1/2 Avocado
2 Brown Pitta Breads
1 Tablespoon Olive Oil
Salt Pepper
1 Bunch Asparagus
Lemon Wedge

Remove and discard the outer leaves from the bunch of cabbage. Wash the inner leaves well and chop into 1cm wide strips. Sauté the cabbage in olive oil in a large pan until the leaves are soft.
Roughly chop the dill and add it to the pan.
Lightly beat the eggs and add to the pan. Stir the eggs and cabbage over a medium heat until the eggs are softly cooked.
Lightly toast the pitta breads and cut them open. Spread one side of the bread with avocado and pile on the cooked eggs. Season with salt and pepper.
Chargrill the asparagus on a griddle pan or in an electric grill. Serve with a squeeze of lemon.

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