Add enough olive oil to a medium-sized non-stick skillet to generously coat the surface, along with the sliced onions and about 1/4 teaspoon of sea salt. Heat over medium-high and sauté, stirring occasionally, until onions begin to sweat and begin turning translucent, about 5 minutes.

Reduce the heat to medium and continue sautéing, stirring occasionally, until onions begin to brown, about 15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until onions are deeply browned and caramelized, about 25 to 30 minutes more. Note: If onion begins to stick to the pan at any point, you can de-glaze with a few tablespoons of water.

While the onions are caramelizing, you can roast the vegetables. Preheat the oven to 375 degrees F. Toss the chopped zucchini, yellow squash, and pasilla pepper in 1 Tablespoon of avocado oil or olive oil, using your hands to ensure all of the squash is coated. Sprinkle generously with sea salt and Italian seasoning. Spread the vegetables on a large baking sheet and roast for 15 minutes, turning halfway through, or until squash is golden-brown and al dente.

Whisk the eggs and collagen peptides together in a bowl along with some sea salt, until well-beaten (note: the recipe makes enough for two large omelettes).

Heat about a tablespoon of olive oil in a medium-sized skillet over medium heat (note: an 8 to 10-inch skillet works great for a 3-egg omelette). Pour in half of the egg mixture and cook until edges and center have set up, about 3 to 5 minutes. Carefully flip and cook another 15 to 30 seconds just to finish cooking the eggs. Transfer the omelette to a plate and stuff with desired amount of roasted vegetables, caramelized onions, and feta cheese. Serve with sweet potato home fries and enjoy.