Prepare the ingredients per the instructions above.

Cook the sausage links according to the directions on the package.

Add half of the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are golden brown and tender, about 3-5 minutes. Remove them from the skillet and set aside.

In a bowl, beat the eggs and season with salt and pepper to taste.

Heat the remaining olive oil in the skillet over medium heat. Add the broccoli florets and sauté for 2-3 minutes until they are slightly tender.

Pour the beaten eggs over the broccoli in the skillet, tilting the pan to ensure the eggs cover the bottom evenly.

Allow the eggs to cook for a few minutes until the edges start to set.

Sprinkle the sautéed mushrooms evenly over one half of the omelet.

Fold the other half of the omelet over the filling and let it cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked. Place the sliced avocado over top.

Pour orange juice into glasses.

Serve the omelet with sausage links and orange juice.