Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook eggs, stirring frequently, until set. Remove eggs to large serving bowl and set aside.
Meanwhile season shrimp, if desired with salt and pepper. Add remaining 1 tablespoon oil to same skillet and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Stir shrimp and remaining ingredients into eggs.