Cut the shrimp: Using a clean cutting board, roughly chop 10 oz peeled shrimp into even bite-sized pieces and put it in a bowl. Set aside.

Add 1 tbsp olive oil to a nonstick skillet over medium heat. Add shrimp, 1/2 tsp garlic powder, and 1/2 tsp paprika.

Cook and stir constantly for 3 minutes or until the shrimp are just cooked through and have turned pink. Turn off the heat. Transfer the shrimp to a clean bowl and allow them to cool for a few minutes.

Beat the eggs: In a large mixing bowl, combine 6 medium eggs, 1/4 cup chopped scallions, 1/4 tsp salt, 1/2 tsp black pepper, 1/4 cup whole milk, and the cooked shrimp. Whisk to combine.

Cook the omelets: Using the same skillet, turn the heat to medium-low. Melt 1 1/2 tbsp unsalted butter. Ladle one quarter of the egg and shrimp mixture into the skillet.

Add 6 oz cherry tomatoes and 1 oz shredded cheddar cheese on top. Cook for 2 minutes. Fold the omelet in half, flip it, and cook for another minute. Transfer to a plate and set aside. Repeat with the remaining omelet batter.

Cut the bread: Put a slice of 6 slices sprouted wheat bread on a clean cutting board. Cut into halves diagonally and place them on a plate. Repeat with the remaining bread.

Toast the bread: Place the slices into the basket of an air fryer and cook for 4 minutes at 400 °F. Once the timer rings, remove and transfer the bread to a plate.

Garnish and serve: Place the omelet on one side of the plate with the toasted bread, 6 oz strawberries, 6 oz oranges, and 8 oz green seedless grapes on the other side and serve.