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.
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