Cashew Free Pomegranate-Mint Egg Skillet with Asparagus
Bright, jewel-toned, and packed with fresh flavors, this skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. Tender asparagus and wilted spinach get a warm, golden hue from turmeric before four eggs are nestled right into the pan and cooked to your liking. The real magic happens at the end — a shower of pomegranate arils and torn mint leaves turns a simple egg skillet into something genuinely stunning, with sweet-tart pops of fruit cutting through the savory, garlicky base. A drizzle of good olive oil and optional crumbled feta round everything out beautifully. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. One skillet, minimal cleanup, and a dish that tastes like it came from a restaurant brunch menu.
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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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