Wash and roughly chop the asparagus, cherry tomatoes, bell peppers, and mushrooms into bite-sized pieces. Mince the garlic.
Evenly coat avocado oil in a 12-inch skillet on medium heat. Add asparagus, cherry tomatoes, bell pepper, mushrooms, and garlic. Let vegetables cook until fragrant and bright, about 5-10 minutes.
Reduce heat and add spinach, eggs, goat cheese, and spices. Stir until thoroughly combined, cover skillet with a lid and let cook for an additional 10-15 minutes, or until eggs have solidified.
Add your favorite toppings such as fresh salsa, spicy pico de gallo, additional crumbled goat cheese, chopped cilantro, and avocado. Pair with a side of fruit, enjoy!