Preheat the oven to 375F/ 190C / 170C fan.
Remove the skins from the chorizo using a sharp knife. Sauté the meat in a non-stick frying pan or cast iron skillet, breaking it up with a spatula until cooked through, about 4 - 5 minutes and it starts to release all its lovely oil. Add the garlic for 30 seconds. Add the peppers and fry for a further 2 minutes, or until they begin to soften and the chorizo is cooked through.
Place the grated zucchini in a muslin cloth and squeeze out the water.
Add the chorizo mix, zucchini, tomatoes, spinach and green onions to a baking dish. Mix well.
Crack the eggs into a glass jug. Add the almond milk and seasoning. Whisk with a fork. Option to add ½ cup of grated cheese if you like.
Add the egg mix to the baking tray and stir to combine. Cover with foil and bake in the oven for 30 minutes. If you’ve added cheese, option to top with another ½ cup of shredded cheese.
After 30 minutes, remove the tin foil and cook for a further 10 - 15 minutes until the eggs have fully set.
Remove from the oven, top with avocado, chopped coriander, coconut yoghurt or sour cream and hot sauce. Slice and serve