If you can't find pea shoots for the salad, use watercress instead.
Make the frittata. Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. When water flicked onto the skillet sizzles, add 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. Spread the ingredients in an even layer.
Pour the eggs over the noodles and season to taste with salt and pepper. Cook for 2 minutes or until the eggs are set on the bottom, then transfer the skillet to the oven and bake for about 15 minutes or until the eggs have completely set and begin to brown on the edges.
Make the salad. Whisk together the lemon juice, olive oil, sherry, honey and salt and pepper in a small bowl. Toss with the pea shoots and manchego.
Slice the frittata into 4 or 8 pieces. Serve with the pea shoot salad.