Brew the coffee then refrigerate to chill.

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..

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.

Sprinkle the shredded cheese over the omelet. Season with salt and pepper.

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 the coffee over ice and prepare to your liking.

Serve the omelet with grapefruit sprinkled with sugar and iced coffee.