In a nonstick pan, heat the oil over medium heat. Add the scrambled eggs to the pan. Cook, without stirring, until the egg begins to set, approximately 1 minute.
Using a heat-resistant spatula, gently lift corner of egg; tilt pan to allow uncooked egg to flow underneath. Cook until set. Repeat the procedure until the remaining egg is cooked and no longer runny. Add the brie and arugula to the omelet. Fold the omelet in half.
Toast the bread. In a nonstick pan over medium heat brown the chicken sausage on both sides.
Serve the omelet with toast, chicken sausage, and cottage cheese with orange sections.