High Fructose Corn Syrup Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

High Fructose Corn Syrup Free Pesto-Walnut Egg Skillet with Cauliflower

Bright, herby, and deeply satisfying, this skillet brings together golden cauliflower, wilted spinach, toasted walnuts, and soft-baked eggs in one pan that looks almost too good to dig into. The homemade walnut pesto is the real star — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, it's the kind of sauce that makes you wonder why you ever reached for a jar. Avoiding high fructose corn syrup is genuinely easy here because every single ingredient is whole and unprocessed, with zero need for bottled sauces, condiments, or packaged shortcuts that so often sneak sweeteners into savory dishes. Turmeric and red pepper flakes give the cauliflower a warm, slightly spicy edge, while two hits of fresh lemon juice keep everything tasting bright and alive. The technique is straightforward — stovetop first for color and texture, then into the oven just long enough to set the eggs to your liking. Serve it straight from the skillet with a scatter of fresh basil and you've got a weeknight dinner or weekend brunch that feels genuinely special without any ingredient you'd need to second-guess.

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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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