Saute garlic, onions and tomatoes in oil. Add shrimps, season with salt, MSG and pepper.
Stir cook until shrimps turned pink. Drain and set aside.
Heat oil in a pan and pour beaten eggs, swirl it about to cover the bottom of the pan.
Pour shrimp mixture and fold over one side of egg layer.
Turn over once to cook the other side then transfer the omelet to a platter.