Mushroom Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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