Heat 1 tablespoon of oil and very gently cook the leeks and garlic till they are quite soft. Meanwhile warm the broad beans. Beat the eggs with the water in a large bowl. Add the leeks and garlic, the beans, chopped herbs and pine nuts and season generously. You want the final omelette to be around 2cm/1/2 inch thick, so choose a frying or sauté pan which will give you roughly that depths of mixture.
Heat the rest of the olive oil in the wide pan till almost smoking. Pour in the egg mixture and cook briskly for a couple of minutes till the base of the omelette is firm. Place under a hot grill to cook the top of the omelette. Alternatively pour the mixture into a wide ovenproof dish and cook in a medium oven (180C./350F/Gas Mark 4) for 30-40 minutes or till it is firm. Cool, allowing the omelette to get quite cold.
To serve, toast the bread and cut into rounds or squares with a cutter or sharp edged glass. Then cut round or squares of the omelette with the same cutter and place on the toasts.You can do this up to half an hour before you want to serve them.
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