Name: Air Fryer Taco Boats
Prep time: 15 min
Cook time: 45 min
Ingredients: 8 eggs; 2 tablespoons milk; 2 teaspoons garlic powder; 1 bunch broccolini, trimmed and cut into 4cm lengths; 2 tablespoons olive oil; 200g button mushrooms, sliced; 2 cups (240g) grated cheese; 8 Stand ‘n Stuff soft tortilla boats

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Whisk eggs, milk and garlic powder together in a large bowl
Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside
Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes
Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats

Tips & Hints:

Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes
Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes
Place unused tortilla boats in a sealed container and refrigerate or freeze
Other flavour combinations include chicken and corn, pesto and salami or feta and spinach

Whisk eggs, milk and garlic powder together in a large bowl
Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside
Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes
Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats

Tips & Hints:

Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes
Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes
Place unused tortilla boats in a sealed container and refrigerate or freeze
Other flavour combinations include chicken and corn, pesto and salami or feta and spinach

Whisk eggs, milk and garlic powder together in a large bowl
Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside
Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes
Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats

Tips & Hints:

Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes
Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes
Place unused tortilla boats in a sealed container and refrigerate or freeze
Other flavour combinations include chicken and corn, pesto and salami or feta and spinach

Nutrition Information

Per adult serving (167)

Energy: 1370kJ

Calories: 327kcal

Protein: 17.5g

Fat Total: 21.6g

Fat Saturated: 9.3g

Carbs: 14.8g

Sugars: 1.6g

Sodium: 380mg

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