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. ¼ 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...
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