Heat 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Cook the onion, mushrooms, and bell pepper until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque (about 2–3 minutes per side). Transfer the shrimp mixture to a bowl and wipe out the skillet.

Whisk eggs and milk in a medium bowl, then whisk in curry powder, salt, and black pepper.

Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Pour in the egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over the top, layer with tomato slices, and distribute the shrimp mixture evenly.