Steps

• Start by preparing your ingredients. Dice the bell peppers and onions if not already done. Measure out all the other ingredients. This mise en place will make the cooking process smoother and quicker.
• Heat a small amount of oil in a skillet over medium-high heat. Add the cooked cauliflower rice and sauté for about 5 minutes until it's warmed through and slightly golden. Remove from the skillet and keep it aside.
• In the same skillet, add the diced bell peppers and onions. Sauté for about 3–5 minutes until they become soft and fragrant. This adds a wonderful depth of flavor to the bowl.
• Whisk the eggs in a mixing bowl with a pinch of salt and pepper. Pour into the skillet, stirring gently until they are just cooked through. Make sure to keep the eggs soft and fluffy.
• In a serving bowl, layer the cooked cauliflower rice, sautéed vegetables, scrambled eggs, and shredded cheese. Top with avocado slices and a spoonful of salsa. Season with additional salt and pepper if desired.