Prep time: 15 minutes
Cook time: 45 minutes
Makes 8 boats
Difficulty: Easy
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.
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.
