Turkey Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Turkey Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, satisfying one-pan meal built around golden cauliflower, wilted spinach, and six perfectly baked eggs — all tied together with a bright, herb-forward walnut pesto made entirely from scratch. The pesto itself is the real star: fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blended into a coarse, fragrant paste that gets stirred right into the vegetables and drizzled over the top at the end. Turmeric and red pepper flakes give the cauliflower a warm, subtly spiced edge that plays beautifully against the cool green of the pesto. For anyone navigating a poultry-free kitchen, this dish delivers serious protein and depth without leaning on any bird-based ingredient — eggs do all the heavy lifting here, and they do it beautifully. The technique is straightforward: everything comes together in a single oven-safe skillet, so cleanup is minimal and the presentation is genuinely impressive straight from the pan. A final squeeze of lemon and a handful of fresh basil leaves brighten every bite right before serving. It's the kind of weeknight dinner that looks like you tried much harder than you actually did.

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!