2 cloves garlic, crushed
1 onion, chopped
3 tbsp. butter or cooking oil
2 ripe tomatoes, chopped
1/4 lb. shelled, deveined shrimp
1/2 tsp. salt
1/4 tsp. black pepper
4 eggs

Saute garlic and onion in hot butter or cooking oil. Add tomatoes; stir in shrimp and season with salt and pepper. Divide into two portions and set aside.

Beat eggs until fluffy; pour half the beaten eggs into a greased, heated skillet. Spoon one portion of the shrimp mixture over half the omelet and fold. Turn and fry until golden brown on both sides. Repeat with remainder of eggs and shrimp filling.