Place cream cheese into a large, microwave-safe, mixing bowl. Microwave for 30 seconds, until warmed and slightly melty. Whisk in garlic powder. Then whisk in two eggs until mixture is smooth. Whisk in remaining eggs, fresh herbs, ½ teaspoon Kosher salt (double this amount if doubling the recipe), and freshly ground black pepper, to taste.

Heat avocado oil in a medium non-stick skillet over medium heat. Add shiitakes and a pinch of Kosher salt and cook for 4-5 minutes, stirring only a few times, until lightly brown and tender.

Reduce heat to medium-low. Add butter and stir to melt, coating the sides of the pan. Add half the spinach and stir just until lightly wilted. Then repeat with the remaining spinach and season with a pinch of Kosher salt.