Bruschetta
goes to brunch

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"The Electric Kitchen" airing in the second half of March features Chip Hawkins of the Renaissance Ilikai Waikiki with "Brunch with a Twist."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Breakfast Fruit 'Cocktails'

2 cups fruits and berries
2 cups flavored nonfat yogurt
4 sprigs fresh mint
>> Cinnamon Bruschetta:
1/2 French baguette loaf
2 tablespoons melted butter
1 tablespoon ground cinnamon
1/2 cup sugar

Preheat oven to 350 degrees.

To make bruschetta: Slice baguette diagonally into 4 1/4-inch slices. Place slices on a cookie sheet and bake 5 minutes or until crisp. Brush each slice with melted butter. Combine cinnamon and sugar; sprinkle over each slice. Place under broiler until sugar mixture starts to bubble. Cool.

Layer fruit and yogurt in martini glasses. Garnish with bruschetta pieces and mint sprigs. Serves 4.

Note: Use the fruit or berries of your choice. Fruit other than small berries should be cut into bite-sized pieces.

Asian Omelet

1/2 teaspoon sesame oil
1-1/2 teaspoons vegetable oil
1/4 cup sliced fresh shiitake mushrooms
1/4-inch slice ginger, peeled and slivered
1 cup chopped choi sum
2 teaspoons water
1 teaspoon soy sauce
1/4 cup bean sprouts
1 tablespoon chopped green onion
8 eggs
2 tablespoons milk
4 tablespoons butter
2 tablespoons oyster sauce
Sesame seeds

Heat oils, then sauté mushrooms 3 minutes. Add ginger, choi sum, water and soy sauce; stir-fry 1 minute. Remove from heat; add bean sprouts and green onion. Cool.

Beat eggs and milk. Melt 1 tablespoon of the butter in an 8-inch non-stick pan. Slowly add 1/4 of egg mixture. Tilt pan to spread evenly; cook until mixture holds together. Add 1/4 of the choi sum mixture to center. Tilt pan and fold 1/3 of omelet over the middle. Slide omelet to edge of pan and turn onto plate. Brush top with oyster sauce; garnish with sesame seeds. Repeat to make 4 omelets.

Nutritional information unavailable.

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