MSG Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

MSG Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is one of those weeknight dinners that looks like you spent way more effort than you actually did — golden cauliflower, wilted spinach, jammy baked eggs, and a vibrant homemade walnut pesto all coming together in a single pan. The pesto is blended from scratch using fresh basil, raw walnuts, garlic, olive oil, and lemon juice, so you know exactly what's in it — no jarred sauces with hidden additives to second-guess. That matters a lot when you're cooking without monosodium glutamate, since so many store-bought condiments and seasoning blends are where it quietly sneaks in. Turmeric and red pepper flakes give the cauliflower a warm, slightly spicy edge, while the toasted walnuts add a satisfying crunch that makes every bite feel layered and intentional. A final drizzle of pesto and a squeeze of fresh lemon juice right before serving brightens the whole dish and keeps the flavors lively. It works beautifully straight from the oven to the table, which means less cleanup and more time actually enjoying the meal.

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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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