Got riced cauliflower? If not, cut up a small cauliflower into uniform-size pieces, and pulse ’em in a food processor until the size of rice grains.
Preheat the oven to 350°F with the rack in the middle.
Heat a large, oven-proof skillet over medium-high heat. Add the beef when the pan is hot. Break up the meat with a spatula. Cook, stirring, for 5 to 7 minutes or until it’s no longer pink.
Add the onion and bell pepper. Cook for 5 minutes until softened.
Add the riced cauliflower and stir to combine. Stir in the minced garlic and cook for 1 minute or until fragrant.
Pour in the salsa, and add the oregano and chili powder. Season to taste with salt and pepper.
Remove the skillet from the heat, and pour in the whisked eggs. Gently stir to incorporate, and smooth the top of the casserole with a spatula.
Top with the sliced tomatoes (cut-side up) and hot pepper, if using. Put the skillet in the oven.
Cook for 40 to 45 minutes or until the eggs are set and browned on the edges. Rest for 5 minutes, and top with cilantro. Slice and serve.
Extras can be refrigerated for up to 4 days or frozen for up to 4 months.