Chorizo and Avocado Zucchini Frittata Recipe

Prep Time 20 min Cook Time 25 min Total Time 0:45 Serves 4


    For the frittata

  • 1 large clove of garlic, minced
  • 2 spicy chorizo links, caseings removed, crumbled
  • 2 medium zucchinis, Blade C
  • 1 avocado, cubed
  • 3 eggs + 9 egg whites, beaten
  • salt and pepper, to taste
  • For the salad

  • 2 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • salt and pepper to taste
  • 1/4 cup diced manchego cheese
  • 6 cups diced pea shoots


  • Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
  • Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
  • While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
  • When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
  • Recipe Notes

  • Calorie: 451
  • Fat: 32 g
  • Carbohydrates: 24 g
  • Sodium: 417 mg
  • Protein: 48 g
  • Sugar: 11 g
  • Serving size: 1/4 of the frittata + 1 packed cup side salad
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