Mushroom Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Mushroom Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, satisfying one-pan meal that brings together golden cauliflower, wilted spinach, and jammy baked eggs all tied together with a bright, herby walnut pesto. The homemade pesto — built from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — comes together in minutes and does serious heavy lifting, layering the whole dish with richness and freshness at once. Turmeric and red pepper flakes give the cauliflower a warm, subtly spiced edge that makes every bite feel intentional rather than thrown together. Because every component here is whole and straightforward, there's zero guesswork about hidden fungi or fungal-derived additives sneaking in through a store-bought sauce or seasoning blend. The technique is simple: sear, wilt, pesto, crack eggs, bake — and the result looks far more impressive than the effort involved. Served straight from the skillet with a final drizzle of pesto and a squeeze of lemon, it's the kind of weeknight dinner that also works beautifully for a lazy weekend brunch.

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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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