Name: Air Fryer Taco Boats Recipe - Australian Eggs
Total time: 60 min
Yield: 8
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

Air Fryer Taco Boats

Preparation time 60 mins
Serves 8 people
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Publication 22 November 2022
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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

Method

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.

Notes

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.