Heat olive oil in a medium nonstick skillet over medium heat. Add cherry tomatoes and onion. Saute for 2 to 3 minutes or until tomatoes are softened. Add chopped bacon and stir. Transfer mixture to a plate. Wipe the skillet clean with a paper towel.

In a small bowl, whisk together eggs. Heat coconut oil in the same medium nonstick skillet. Pour eggs into skillet and cook 4 to 5 minutes or until the eggs are set and the bottom is golden. Spread two or three tablespoons of La Terra Fina Spinach and Kale Dip onto half of the omelet. Heat for an additional 30 seconds. Transfer omelet to a plate. Fold over and top with tomato, onion and bacon mixture. Garnish with parsley. Serve immediately.