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Pat the prawns dry with kitchen paper, then mix with the spring onions and courgette in a bowl
and set aside.
Using a fork, beat the egg yolks with the Tabasco, milk, salt and pepper in a separate bowl.
Whisk the egg whites in a large bowl until stiff, then gently stir the egg yolk mixture into the
egg whites, taking care not to over mix.
Heat the oil in a large, non-stick frying pan and when hot pour in the egg mixture. Cook over a
low heat for 4-6 minutes, or until lightly set. Preheat the grill.
Spoon the prawn mixture on top of the eggs and sprinkle with the cheese. Cook under the
preheated grill for 2-3 minutes, or until set and the top is golden brown. Cut into wedges and
serve immediately.
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