Warm medium sized pan with avocado oil.
Slice portabella mushrooms and sauté with fresh minced garlic, salt, and pepper. Remove when fully cooked.
Using the same pan, add a little more avocado oil. Add a huge handful of spinach. Season with salt and pepper. Remove when fully cooked.
Using the same pan, add a little more avocado oil. Whisk 3 eggs and add it to the pan. Pull in sides of eggs, moving the pan to create a thin layer that covers the entire pan.
Meanwhile. Mash 1/4 avocado and add chopped cilantro and red onion to it. Add your favorite seasonings as well.
Now, it’s time to assemble.
Use the egg as your “tortilla,” layer the mashed avocado, cooked mushrooms, and sautéed spinach. Roll it up tucking in the sides. Slice in half.
Top with cherry tomatoes and/or salsa if desired.
Serve and enjoy.