Dairy Free Pomegranate-Mint Egg Skillet with Asparagus
This skillet is a genuinely stunning weeknight dinner that tastes like it came from a restaurant brunch menu. Tender asparagus and wilted spinach get a warm, earthy glow from turmeric, then four eggs are nestled right into the vegetables and cooked to your liking — runny and luscious or fully set, your call. The real magic happens at the finish: jewel-bright pomegranate arils and torn fresh mint land on top, turning a simple egg skillet into something that looks almost too pretty to eat. Because the base is built entirely on olive oil, fresh vegetables, and eggs, it's naturally free of dairy without any substitutions or compromises. The feta listed is optional and easy to leave off, so the dish stands completely on its own with bold, layered flavor. Everything comes together in one pan, which means minimal cleanup and maximum payoff on a busy evening.
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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)
Can be omittedfeta cheese
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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