Pork Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Pork Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, satisfying one-pan meal that earns its place at any table — breakfast, brunch, or an easy weeknight dinner. Golden-edged cauliflower gets a warm boost from turmeric and red pepper flakes, then meets wilted baby spinach and toasted walnuts before six eggs are nestled right into the mix. The homemade walnut-basil pesto is the real star here, layered in twice so every bite carries that bright, garlicky, herby punch. Because every component is built from scratch with straightforward whole ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The final drizzle of lemon juice lifts everything and keeps the flavors feeling fresh rather than heavy. It's the kind of dish that looks impressively complex but comes together with simple technique and a single pan — which also means minimal cleanup.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!