Preheat oven to 375 degrees.

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 8x8 inch pyrex pan with parchment paper and pour in the egg mixture.

Bake for 30-35 minutes or until cooked through.