2 tablespoons olive oil
1 onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded and minced
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups riced cauliflower
2 10-ounce cans diced tomatoes with green chilies
1 ½ teaspoons kosher salt
3 large eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat the oven to 350º Fahrenheit.
Heat the oil in a large, oven-safe skillet over medium-high heat. Add the onion, bell pepper and jalapeño, and cook, stirring frequently, until softened, 8 to 10 minutes.
Stir in the garlic, chili powder, cumin and oregano.Cook, stirring, for another minute or so.
Add the cauliflower, tomatoes and salt, and bring to a simmer. Reduce the heat to medium-low, cover, and cook about 10 minutes, until the vegetables are tender.
Remove the pan from the heat and then stir in the eggs. Sprinkle the cheese over the top.
Bake, uncovered, for 30 minutes until the cheese bubbles and turns golden brown.
Remove the pan from the oven and let it rest for several minutes before serving.