Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
I wanted to create something wholesome and healthy for Ashley, and breakfast skillets are a great way to incorporate lots of delicious things into one meal. This winter vegetable skillet has potatoes, Brussel sprouts, mushrooms, orange peppers, eggs, cheese, and avocado. It is so easy to prepare, and is so insanely delicious!