Heat one tablespoon butter in a large skillet or wok over medium-high heat. Add eggs, season with a pinch of salt, and stir constantly until cooked through, about 1–2 minutes. Remove from pan and set aside.
Add remaining butter to the skillet along with cauliflower, peas and carrots, green onions, ginger, and garlic powder. Season with salt as desired. Cook, stirring often, until veggies are tender and heated through, about 5–6 minutes.
Return scrambled eggs to the skillet. Add coconut aminos (if tolerated) and sesame oil. Stir well and cook another 1–2 minutes until everything is combined and fragrant.
Remove from heat, top with extra green onion if you like, and serve hot.
