Preheat the oven to 400°F (200°C).

Brew coffee to your liking. Let chill in the refrigerator until cool. Serve over ice and with creamer and sweetener to taste, if desired.

Heat an oven-safe non-stick skillet over medium heat.

Add a small amount of butter to the skillet to prevent sticking.

Pour the egg mixture into the skillet and cook for 2-3 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.

Sprinkle the shredded cheese evenly over the omelet.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are puffed and the cheese is melted and slightly golden.

While the omelet is baking, prepare the arugula salad. In a bowl, combine the arugula leaves, olive oil, lemon juice, salt, and black pepper. Toss well to coat the arugula leaves with the dressing.

Remove the omelet soufflé from the oven and carefully fold it in half using a spatula.