Combine sun-dried tomatoes and almond milk in a blender and blend it for about 30 seconds to chop up the sun-dried tomatoes. Place them in a large bowl and add eggs, garlic powder and salt to the bowl.
Place a small pan over medium heat and add olive oil to the pan. Add in chopped mushrooms and cook for 1 minute then add in spinach and cook for another 30 seconds. Move to a small bowl and let them cool for a minute or two.
Add veggies to the bowl with eggs and whisk to combine.
Line an 8×8 inch pyrex pan with parchment paper and pour in the egg mixture.