1.

Sauté shrimp until pink.

2.

Mix the diced tomato and avocado; season with salt and pepper to taste

3.

In a small bowl, beat eggs

4.

Chop cooked shrimps.

5.

Heat the skillet and add coconut oil.

Pour in half of the beaten eggs.

Make sure the egg covers the entire skillet bottom

6.

When satisfied with the firmness, place half of the chopped shrimp onto one side of the omelet.

Fold the other half of the omelet over the shrimps.

7.

Serve with tomato and avocado topping.