Heat medium non-stick sauté pan to high heat until hot. Reduce heat to medium-low; add olive oil. Place potatoes, carrots, and onions stirring occasionally for 5 minutes. Add asparagus, stirring occasionally. Season with salt, pepper, garlic powder, and nutritional yeast. Continue cooking until potatoes are soft and onions are translucent. Add lemon pepper and lemon juice, stirring occasionally until tender.

For the guacamole, place the avocado in a small mixing bowl. Add lemon juice, salt, and garlic powder. Mash together with a fork; set aside.

For an over-easy egg, heat medium-low with a non-stick frying pan until hot with non-stick cooking spray. Add eggs; cook until white is opaque, about 1 to 2 minutes. Carefully flip and cook for 1 minute.