Brazil Nut Free Pomegranate-Mint Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Tender asparagus and wilted spinach get a warm, golden hue from turmeric, then four eggs are nestled right into the vegetables and cooked to your liking — runny or fully set, your call. The real magic happens at the end, when a shower of jewel-bright pomegranate arils and torn fresh mint land on top, turning a simple egg dish into something genuinely stunning. A drizzle of good olive oil and optional crumbled feta round everything out with richness and a little tang. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just straightforward, vibrant cooking. It all comes together in one pan and goes straight to the table, which means fewer dishes and more time to enjoy it.
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Learn more →Ingredients
2 servings
- 2 tbsp extra virgin olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch pieces
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cups baby spinach
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 4 large eggs
For serving
- ⅓ cup pomegranate arils
- 3 tbsp fresh mint leaves, roughly torn
- 1–2 tbsp extra virgin olive oil, for drizzling
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- 2
Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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