Seed Oil Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Seed Oil Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like it took serious effort but comes together with surprisingly little fuss. Golden-edged cauliflower, wilted spinach, and jammy baked eggs are all brought together by a bright, herby walnut pesto — and every single component is cooked in extra virgin olive oil, making it a clean, seed-oil-free meal from start to finish. That matters more than it sounds, because so many store-bought pestos and skillet shortcuts sneak in canola, sunflower, or soybean oil without much fanfare. Here, you're blending your own pesto from basil, raw walnuts, garlic, lemon, and olive oil, so you know exactly what's going into the pan. The turmeric and red pepper flakes give the cauliflower a warm, slightly spicy backbone that plays beautifully against the cool brightness of the lemon finish. Baking the eggs directly in the skillet means the whites set gently while the yolks stay a little soft and rich — perfect for breaking over the vegetables as you eat. Serve it straight from the pan with extra basil scattered on top and dinner is genuinely done.

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!