Wheat Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Wheat Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, satisfying one-pan meal that feels special enough for a weekend brunch yet simple enough to pull off on a weeknight. Golden-edged cauliflower florets get tossed with turmeric and red pepper flakes for warmth and color, then layered with wilted baby spinach and a bright, herb-forward walnut pesto made entirely from scratch. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — it just works as written. The homemade pesto is the real star: raw walnuts, fresh basil, garlic, lemon juice, and good olive oil come together into a coarse, punchy paste that ties the whole dish together. Eggs are nestled into shallow wells and baked just until the whites are set but the yolks stay a little soft, giving you that satisfying runny moment when you break in with a fork. A final drizzle of the reserved pesto and a squeeze of lemon over the top keeps everything tasting fresh and bright straight out of the oven. Serve it right from the skillet and let everyone dig in while it's still warm.

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!