Whisk together the eggs, flaxseed, turmeric and almond milk (as needed).
Spray a pain with non stick spray and heat over medium. Pour the egg mixture into the pan and ensure it's even. Scatter the chopped mushrooms over one half of the eggs.
Cover pan with a lid and let cook 5-8 minutes or until mushrooms are getting soft and egg is firming up. Toss the spinach on top of the mushrooms, close the omelet (fold one half over). Cook for one minute.
Flip to the other side and cook fr one more minute. Top with avocado of salsa as desired.
Grease a bread loaf pan or use non-stick muffin cups (recipe makes 6 jumbo).
Combine dry ingredients in a medium bowl (you might want to grind oats in a blender to turn them more powdery). When baking with protein powder, we suggest using a plant based protein (like a pea protein isolate, as it gives a better texture than whey.
Combine wet ingredients in a small bowl and whisk together.
Pour wet into dry ingredients and mix until fully incorporated.
Pour into muffin cups and bake for about 18-22 minutes (if using a bread pan, you may need to bake for longer), or until pick inserted into middle of recipe comes out clean.
Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.