Remove stem from the portobello mushrooms and cover both sides with 1 tbsp of avocado oil each.
Bake portobello mushrooms on a baking sheet for 15 minutes.
While the portobello mushrooms are baking, over medium heat, add a 1/2 tbsp of avocado oil to a pan, then sauté a handful of spinach.
Add the sliced steak to a bowl and add your favorite steak seasonings. I’m using 2 tsp of chili powder, 1 tbsp of ground espresso, 1/2 tsp of sea salt, and 1/4 tsp of black pepper.
Spread the seasonings by pressing the spices into the steak so they stick. Dice up the steak into bite size pieces.
Add steak to the sautéing spinach and cook thoroughly. 9. Once steak is cooked, remove from heat.
Add 1/2 tbsp of avocado to the pan, then add 6 whisked eggs, a handful of spinach, and cook over medium heat until the eggs set.
Top the portobello mushrooms with the egg and spinach mixture, then top with the steak.
Add 1 tbsp of almonds or your favorite nut to the side of each plate.