Roast your squash by dicing the squash into pieces and drizzling with olive oil.

Sprinkle with salt of choice and then roast in the oven at 375 degrees F for about 40 minutes or until browned & tender.

Caramelize your onions by slicing them and adding them to a non-stick skillet. Saute until they have cooked down & become sweet.

Meanwhile, heat a small non-stick skillet under medium-low heat.

In a small bowl scramble eggs, milk, rosemary, and salt/pepper together. Once combined, slowly add them to the skillet and turn to low heat.

Cook on low until one side is cooked and then use a spatula to flip over & cook the other side.

Fold the omelette so it will fit on the English muffin.

Mash your avocado and spread it onto the bottom of your English muffin, add greens, then place your omelette on top before adding your caramelized onions.

Top with the other piece of your english muffin and enjoy!