Instructions: In a 8 inch omelet pan or skillet with ovenproof handle, stir together oil, shrimp, pepper, onion, garlic and thyme. Cook over medium heat, stirring occasionally, until pepper is tender, about 3 to 4 minutes. Beat together remaining ingredients except tomatoes until blended. Pour over shrimp mixture.

Cook over low
to medium heat until eggs are almost set, about 8 to 10 minutes. Sprinkle with tomatoes. Broil about 6 inches from heat until eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve from pan or slide from pan onto serving platter.

To make handle ovenproof, wrap completely with aluminum foil.

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