In small bowl, mash and mix pepper, salt, garlic powder, lemon juice, and avocado.

In another small bowl, whisk eggs. Season with pepper and salt and then whisk well.

On medium fire, place a medium nonstick pan and heat a drizzle of oil. Add mushrooms and sauté until liquid has evaporated. Season with pepper, salt, and garlic powder. Continue cooking until golden brown. Transfer to a bowl.

In same pan, increase fire to medium high and add another drizzle of oil. Add cauliflower in pan and continue cooking until cauliflower is golden brown, around 5 minutes. Season with pepper, salt, and garlic powder. Mix well and transfer to a bowl.

In same pan, lower fire to medium and return mushrooms. Add baby spinach and green onions and sauté for a minute.

Pour in eggs and scramble. Once cooked to desired doneness, place on top of cauliflower. Top with avocado salsa and enjoy.