PCOS Friendly Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this skillet is the kind of meal that makes eating for hormonal balance feel genuinely exciting rather than like a compromise. The combination of eggs, walnuts, and olive oil delivers quality protein and healthy fats that support steady blood sugar — a cornerstone of managing PCOS through food. Asparagus and cherry tomatoes bring anti-inflammatory color and fiber to the pan, while a vibrant homemade walnut pesto ties everything together with richness and a hit of fresh lemon. Nutritional yeast steps in where parmesan typically would, keeping the pesto dairy-free without sacrificing that savory, umami depth. Toasted walnuts scattered over the top add crunch and an extra dose of omega-3s, which are especially valuable for reducing the low-grade inflammation often associated with PCOS. Everything comes together in one skillet, which means less cleanup and more time actually enjoying a meal that's working hard for your body.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the pesto
- 1 cup fresh basil leaves, packed
- ⅓ cup raw walnuts, divided
- 1 small garlic clove
- ¼ cup extra-virgin olive oil
- 2 tbsp nutritional yeast
- ¼ tsp salt
- 1 tbsp fresh lemon juice
For the skillet
- 1 tbsp extra-virgin olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 4 large eggs
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, 1/4 cup of the walnuts, garlic, nutritional yeast, lemon juice, and salt in a food processor. Pulse 5–6 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is smooth but still has some texture, about 30 seconds. Set aside.
- 2
Toast the remaining walnuts: add the reserved walnuts (about 1 tbsp plus 1 tsp) to a dry 12-inch skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!