Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden brown.
While the potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches your desired crispiness.
Remove the bacon from the pan, chop it into bite-sized pieces, and set aside.
In the same skillet, add the remaining half tablespoon of avocado oil and sauté the spinach until just wilted, then remove and set aside.
Whisk the whole eggs and egg whites together in a small bowl until well combined and frothy.
Pour the egg mixture into the skillet over medium-low heat, letting it set for a minute before gently lifting the edges.
Once the eggs are mostly set, place the crispy bacon and sautéed spinach on one half of the omelet.
Fold the omelet in half and cook for another minute until the center is fully set.
Serve the omelet hot alongside the roasted sweet potatoes.