Add the coconut oil to a large non-stick skillet and heat over low to gently melt the oil.

Add the carrots, cauliflower, broccoli, and green beans to the pan. If using a frozen mix, let them thaw for 3-4 minutes on low heat until excess water has evaporated.

Increase the heat to medium. Crack the 3 large eggs directly into the skillet over the vegetables.

Sprinkle the salt, pepper, and garlic powder evenly over the eggs and vegetables.

Begin to stir-fry the mixture, breaking the yolks and scrambling the eggs with the vegetables.

Add the spinach during the last minute of cooking, stirring until it just wilts.

Continue cooking until the eggs are fully set, then serve immediately.

Chop Hard Veggies Smaller: Cut root vegetables like carrots into smaller, half-inch pieces to ensure they cook at the same rate as softer veggies like broccoli and cauliflower.

Dry Out Frozen Veggies: If using a frozen vegetable mix, always thaw them in the dry pan first to let the excess water evaporate. This prevents the eggs from steaming and becoming rubbery.

Add Spinach Last: To keep your spinach vibrant and prevent it from getting mushy, toss it in during the final minute of cooking, just until it wilts.