Barley Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Barley Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you put in way more effort than you actually did. Golden-edged cauliflower gets tossed with toasted walnuts, wilted spinach, and a vibrant homemade basil-walnut pesto before six eggs are nestled right into the pan and finished in the oven. The result is a dish that's hearty, colorful, and packed with flavor from every angle — bright lemon, a little heat from red pepper flakes, and that deep nuttiness from the walnuts pulling double duty in both the pesto and the skillet. For anyone navigating grain sensitivities, this one is naturally built around whole, unprocessed ingredients with zero grains in sight — no fillers, no hidden starches, just real food. The homemade pesto is a smart move here too, since store-bought versions can sometimes include unexpected additives or thickeners you'd rather avoid. Serve it straight from the pan with a final drizzle of pesto and a squeeze of lemon, and it's honestly impressive enough for company.

About Fig

Fig 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

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup raw walnuts
2 cloves garlic, peeled
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt

For the skillet

2 tbsp extra virgin olive oil
1 medium head cauliflower (about 1 ½ lb), cut into small florets
¼ tsp ground turmeric
¼ tsp red pepper flakes
¼ tsp salt
¼ cup raw walnuts, roughly chopped
3 cups baby spinach
6 large eggs
salt and pepper, to taste

For serving

1 tbsp fresh lemon juice
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!