PCOS Friendly Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

PCOS Friendly Pesto-Walnut Egg Skillet with Cauliflower

Golden cauliflower, wilted spinach, jammy baked eggs, and a vibrant walnut-basil pesto all come together in one skillet — this is the kind of meal that looks impressive but comes together with surprisingly little fuss. Every ingredient here is pulling real weight for hormone-supportive eating: anti-inflammatory turmeric and olive oil, omega-3-rich walnuts, fiber-packed cauliflower and spinach, and protein from six whole eggs to help keep blood sugar steady. The homemade pesto skips the processed store versions and uses raw walnuts instead of pine nuts, which adds a slightly earthier, heartier flavor while keeping things nutrient-dense. A hit of fresh lemon juice at the end brightens everything up and cuts through the richness of the olive oil and eggs beautifully. You bake the eggs right in the skillet so the whites set while the yolks stay a little soft, and the whole thing goes straight from oven to table — minimal cleanup, maximum satisfaction. It works just as well for a weekend brunch as it does for a weeknight dinner when you need something nourishing without a lot of fuss.

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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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