Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with half of the avocado oil, sea salt, and black pepper.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.
While potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy.
Remove the bacon, pat dry with a paper towel to remove excess fat, and roughly chop.
In the same skillet, add the spinach and sauté for 1-2 minutes until just wilted, then remove and set aside.
Wipe the skillet clean and add the remaining avocado oil over medium-low heat.
Whisk the whole eggs and egg white together in a small bowl and pour into the skillet.
Once the edges start to set, place the spinach, chopped bacon, and goat cheese on one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is slightly softened.
Slide the omelette onto a plate and serve alongside the roasted sweet potatoes.