Breastfeeding Friendly Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Breastfeeding Friendly Pesto-Walnut Egg Skillet with Cauliflower

This vibrant skillet is the kind of one-pan meal that feels indulgent but is quietly doing a lot of good work. Golden cauliflower, wilted baby spinach, and toasted walnuts form a deeply savory base, all brought together with a bright, garlicky basil pesto that you blend up fresh in minutes. Eggs are nestled right into the mixture and baked until the whites are just set, making every serving feel like something you'd order at a weekend brunch spot. Walnuts show up twice here — once in the homemade pesto and again scattered through the skillet — delivering healthy fats that are especially valuable during the postpartum and nursing period. Spinach adds iron and folate, turmeric brings its warm, anti-inflammatory color, and the lemon juice keeps everything tasting clean and alive. The whole thing comes together in a single oven-safe skillet, which means less cleanup and more time for everything else on your plate. Serve it straight from the pan with extra pesto drizzled on top and a few fresh basil leaves for a meal that genuinely looks as good as it tastes.

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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.

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