For Stuffed Omelets, season eggs with salt and pepper and scramble.
Peel the onion and chop finely. Peel the garlic and press through the press, fry together with a little oil until light yellow.
Add all the spices and the shrimp, stir fry for about 5 minutes. Extinguish with the coconut milk and simmer on low heat until the sauce thickens.
In a 2nd frying pan, heat a little oil and fry omelets from the eggs in order. The top should still be slightly runny.
Put a few tablespoons of the filling on each of the omelets and arrange Stuffed Omelets on preheated plates.
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