The Omeletrry

Omelettry Café-new Tex Mex breakfast nook in Brookline
A place I have been eyeing to try out a few months ago was the Omelettry Café (284 Washington Street, Brookline, 617.739.5500). I took my friend from Texas and college classmate to eat t here before she went off back to Houston.
We both enjoyed the food and thought it reasonably priced, the people were nice (though the waitress was a bit absentminded she was sweet though).
I went again with GL this past Sunday. We both got the big breakfast $7.95 choice of two eggs (any style), ham or bacon, toast (wheat, white and 7 grain), pancakes and homefries. It has a cute vibe and a variety of choices. GL said she had to bring her husband there to take advantage of the biscuits and gravy (if and when it is available).
This is definitely a place worth trying. *(One place I adore is ZAFTIGS (335 Harvard Street (Coolidge Corner), Brookline; 975-0075 ) in Coolidge Corner for their lovely matzo balls and corned beef hash as well as banana stuffed challah french toast rum butter concoction sprinkled with fresh berries--HEAVEN!)
Next time I have to try to the Migas. Here is an article in the Boston Globe about this place:
Migas
August 2, 2006 (Boston Globe)
What are migas? That depends whether you're in Spain or Texas. The Spanish word means ``crumbs," and on the Iberian Peninsula, the dish, based on leftover bread, has morphed from a rustic breakfast to a trendy first course in restaurants. Depending on the region, Spanish migas consist of day-old bread, garlic, smoked paprika , and olive oil (Extremadura) or all that plus chorizo or bacon and fried eggs (Pyrenees).
Tex-Mex cuisine has held fast to the rustic breakfast origins of the dish, which is similar to the Mexican chilaquiles. In Tex-Mex capitals such as Austin and San Antonio, seemingly every breakfast joint scrambles eggs with torn pieces of stale tortillas, along with peppers, onions, tomatoes, cheese, and salsa. Arthur Elizalde, who grew up in South Texas, features the dish (along with the Texas version of chorizo and the cactus dish known as nopalitos) at his new Omelettry Cafe in Brookline Village. The cafe, a breakfast and lunch diner with a Southwest flair, is unrelated to an Austin institution of the same name, but Elizalde serves up some of the same style of food.
He makes his migas with tomatillo salsa, pico de gallo, and Monterey Jack cheese, and serves them with homefries and refried beans, which get a charred flavor from scalded bacon, onion, and cilantro. Since he's of Spanish descent, Elizalde has had that version when traveling, but his heart is in the Tex-Mex rendition. Ubiquitous in Texas, migas are a rare sight on Boston menus, but Elizalde says the dish had an instant fan base among ex-Southerners. ``You'd be surprised at how many people know what these things are," he says. ``I am, every day." The Omelettry Cafe, 284 Washington St., Brookline Village, 617-739-5500. -- JOE YONAN