Chorizo and Avocado Zucchini Frittata

Inspiralized Cookbook and a GIVEAWAY

I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali! 

Let’s talk about the book: 

This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).

What types of recipes can you expect to find?

You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.

Are you sold yet? This book has something for everyone, and more! 

Inspiralized Cookbook and a GIVEAWAY

I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint.  The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂

Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

Chorizo and Avocado Zucchini Frittata Recipe
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the frittata
  1. 1 large clove of garlic, minced
  2. 2 spicy chorizo links, caseings removed, crumbled
  3. 2 medium zucchinis, Blade C
  4. 1 avocado, cubed
  5. 3 eggs + 9 egg whites, beaten
  6. salt and pepper, to taste
For the salad
  1. 2 tablespoons lemon juice
  2. 2 tablespoons sherry vinegar
  3. 3 tablespoons olive oil
  4. 2 teaspoons honey
  5. salt and pepper to taste
  6. ÂĽ cup diced manchego cheese
  7. 6 cups diced pea shoots
Instructions
  1. 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.
  2. 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.
  3. While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
  4. 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.
Nutritional Information
  1. Calorie: 451
  2. Fat: 32 g
  3. Carbohydrates: 24 g
  4. Sodium: 417 mg
  5. Protein: 48 g
  6. Sugar: 11 g
  7. Serving size: 1/4 of the frittata + 1 packed cup side salad
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazon here. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!

But first…

winacopy

Chorizo and Avocado Zucchini Frittata Recipe

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

Ingredients

    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

    Directions

  • 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
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gingerbread Nut Butter

    Happy Monday! This week is a nice short one, and I am super excited to wrap things up and head to New York to spend some time with my family and friends for the holidays!

    I want to wish each and every one of you a happy, happy holiday and a happy New Year filled with everything you want– and more! I am grateful everyday that you continue to come back, make recipes, and communicate with me regularly. Thank YOU for being here!

    The last part of my holiday gift baskets that I’ve been making are something homemade using my printable labels! I made this Gingerbread Nut Butter for a few of the baskets and I have no words aside from, WOW! I love the addition of the gingerbread flavors infused into this creamy nut butter. It’s perfection- and the perfect edible holiday gift for you or your family/friends!Gingerbread Nut Butter Gingerbread Nut ButterGingerbread Nut Butter

    Gingerbread Nut Butter
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    Total Time
    25 min
    Total Time
    25 min
    Ingredients
    1. 1 cup almonds
    2. 1 cup cashews or sunflower seeds
    3. 1 tsp coconut oil
    4. 2 tbsp blackstrap molasses
    5. 2 tbsp coconut sugar
    6. 1 tsp cinnamon
    7. 1/2 tsp ginger
    8. 1/4 tsp cloves
    9. 1/4 tsp nutmeg
    10. Dash sea salt (about 1/8 tsp)
    Instructions
    1. Place nuts into your food processor (I use a 10-cup food processor, this is the one I use- It is inexpensive and works great)
    2. Start your food processor and blend until nuts become flour-like for 3-5 minutes
    3. Now it's time to be patient, add in your coconut oil, put your food processor on, and let it do the work. After another 8-10 minutes or so, scrape down the sides
    4. Put the food processor back on and blend for an additional 10 minutes. Stop every few minutes or so to scrape down, add in cinnamon ginger, cloves, nutmeg, coconut sugar, and molasses- at this time it should be just about almond butter consistency- blend until fully smooth and creamy (just when you think it'll never happen, it does, so be patient)!
    5. Taste and adjust flavors as desired (I add a drop more cinnamon to the top)
    Notes
    1. -The process should take about 20-25 minutes. If you use a different size food processor you'll need to adjust the amount of nuts you use, and the time as it will vary.
    2. -I don't recommend using a food processor smaller than 10-cups (I've broken one before)!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Gingerbread Nut ButterGingerbread Nut ButterWhat are your holiday plans? What are your favorite edible gifts to give?

    #2ways2percent: Butternut Squash Pizza and Creamy Butternut Squash Puree with Scallops and Bacon

    Another month, another #2ways2percent! If you missed last month’s post and my excitement about the program, let me reiterate! American Express has teamed up with Whole Foods to give you a break during the holiday season. From now until February 15th, when you use your American Express Blue Cash Card, you’ll get an additional 2% back on groceries. For my specific card, I’m getting 5% cash back total. Let me tell you, it’s helpful!

    Now that you know I love a good deal, let’s move on to this week’s Healthy Food Friday speciality ingredient: Butternut Squash, and my two favorite ways to prepare. 

    Way number one: Roasted Butternut Squash and Caramelized Onion Pizza {with the optional goat cheese}

    Way number two: Creamy Butternut Squash Puree with Seared Scallops and Bacon
    Butternut Squash TWO WAYS

     

    We all win with these. Your family will love this for a weeknight dinner, and your guests will gush over them for your weekend dinner party.

    Butternut Squash PIZZA

    Butternut Squash PIZZA

    Roasted Butternut Squash and Caramelized Onion Pizza
    Serves 4
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Pizza Crust
    1. 1 cup tapioca flour
    2. 3 tbsp coconut flour
    3. 3 tbsp ground flax meal
    4. 1 egg
    5. 1/3 cup palm shortening
    6. 1/3 warm water
    7. 1 tsp baking powder
    8. Dash Himalayan sea salt
    9. 1/2 tsp garlic granules
    10. 1/2 tsp Italian seasoning
    Toppings
    1. 1 butternut squash
    2. 1 large onion
    3. 1-2 cups fresh spinach
    4. 1 tbsp extra-virgin olive oil or grass-fed butter
    5. 2 cloves garlic
    6. Himalayan sea salt and red pepper flakes, to taste
    Instructions
    1. Preheat oven to 350
    2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
    3. Add in warm water and mix well
    4. Add in palm shortening and egg; mix well
    5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
    6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
    7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
    8. Using a roller, gently roll out dough until thin
    9. Bake until crispy- about 20 minutes
    10. Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
    11. In a pan, saute onions with 1 tbsp extra virgin olive oil
    12. Saute over medium/low until onions are brown and caramelized- watch that it does not burn
    13. In a separate pan, sauté spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sauté until wilted and set aside
    14. Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
    15. Spread on cooked pizza crust
    16. Add toppings and bake for an additional 5-7 minutes
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Butternut Squash SCALLOPS

    Creamy Butternut Squash Puree with Seared Scallops and Bacon
    Serves 4
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    Prep Time
    5 min
    Cook Time
    50 min
    Total Time
    55 min
    Prep Time
    5 min
    Cook Time
    50 min
    Total Time
    55 min
    Creamy Butternut Squash Puree
    1. 1 large butternut squash, cut in half and seeds removed
    2. 1 tbsp oil of choice
    3. 2 tbsp almond milk
    4. 2 tbsp grass-fed butter
    5. Himalayan sea salt, to taste
    Everything Else
    1. Large bay scallops, I assume 4 per person
    2. 4 strips bacon
    3. 2 cups fresh spinach
    4. 2 cloves garlic
    5. Himalayan sea salt, to taste
    Instructions
    1. Preheat oven to 400
    2. Cut squash in half and scoop out seeds
    3. Drizzle with oil of choice and place facedown on a lined baking sheet
    4. Roast for 30-40 minutes until a fork can easily puncture
    5. Scoop the inside into your high speed blender (I use a Vitamix or Blendtec)
    6. Add grass-fed butter, almond milk, and sea salt
    7. Blend until a creamy puree
    8. Taste and adjust salt as desired
    9. In a skillet heat butter and garlic
    10. Season scallops with sea salt
    11. Add in scallops and sear for 2-4 minutes on each side
    12. Remove scallops and set aside
    13. Cook bacon using desired method
    14. Place spinach in the skillet and sauté until wilted
    15. Pour puree on a plate, top with spinach, scallops, and bacon- serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    Butternut Squash SCALLOPS

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

    What’s your favorite way to prepare butternut squash?

    Roasted Butternut Squash and Caramelized Onion Pizza

    Prep Time 10 min Cook Time 45 min Total Time 0:55

    Ingredients

      Pizza Crust

      Toppings

      Directions

    • Preheat oven to 350
    • In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
    • Add in warm water and mix well
    • Add in palm shortening and egg; mix well
    • Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
    • Roll the dough into a ball (it'll be somewhat sticky- it's okay)
    • Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
    • Using a roller, gently roll out dough until thin
    • Bake until crispy- about 20 minutes
    • Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
    • In a pan, saute onions with 1 tbsp extra virgin olive oil
    • Saute over medium/low until onions are brown and caramelized- watch that it does not burn
    • In a separate pan, sautĂ© spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sautĂ© until wilted and set aside
    • Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
    • Spread on cooked pizza crust
    • Add toppings and bake for an additional 5-7 minutes
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!