For the shrimp, cook them with any method you prefer, such as steaming, boiling, or sauteing. If the shrimp you are using are sort of big, go ahead and chop them into 3/4 inch pieces. For these, I just dropped them into a small pot of boiling water, when they turn pink, drain and drop into cold water to stop the cooking process.
Crack the eggs into a bowl and beat well, season with white pepper powder as desired. Get everything else chopped, here, everything ready.
Heat a large non stick pan with a good splash of oil, hot but not smoking.
When the oil is hot, add the shrimp, spring onion, and cilantro into the eggs and mix together.
Pour the egg mixture all at once into the pan, it will puff as well.
Use a spatula and lift up the sides to let the egg mixture run onto the hot pan. Cook until the bottom is set and golden brown.
Flip the omelet over and cook until the bottom is now set.
Flip one more time and serve. This was my dinner last night, can also serve family style and just place the plate in the center of the table and everyone can dig in.