In a large skillet, heat the olive oil or butter over medium heat.

Add the frozen hash browns in an even layer. Cook for about 5-7 minutes, or until they start to turn golden brown. Flip and cook for an additional 5-7 minutes until crispy. Remove from the skillet and keep warm.

In the same skillet, add the chopped smoked turkey bacon and cook over medium heat until crispy, about 4-5 minutes. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Pour the egg mixture into the skillet over medium heat. Cook undisturbed for about 2-3 minutes, or until the edges begin to set.

Once the edges are set, sprinkle the crispy turkey bacon and shredded cheddar cheese over one half of the omelet.

Carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes, or until the cheese is melted and the eggs are fully cooked.

Plate the omelet alongside the crispy hash browns. Add sliced avocado on the side. Garnish with fresh herbs if desired.