PREPARATION

Put the margarine to melt in a skillet, then place the endives cut in half lengthwise. Cook over low heat for 10 minutes, turn over. Cook again for 10 minutes. Let the endives cool and cut into strips.

Cut the tomatoes into cubes. Brown the onions in a skillet with a little olive oil, add the tomatoes and cook for 5 minutes over low heat. Add the endives and then the beaten eggs into an omelet.

Salt and pepper, then cook the whole mixture, stirring gently from time to time with a wooden spoon. Stop cooking before the eggs are overcooked.

Serve with Bayonne ham cut into thin strips.