Open-Face Egg-White Omelets with Roasted Vegetables

Preheat the oven to 475°. Bring a medium pot of water to a boil with 2 tablespoons of salt. Add the leeks and fennel and blanch for 2 minutes; drain and pat dry. Transfer the vegetables to a baking sheet and drizzle with 2 teaspoons of the olive oil. Roast in the upper third of the oven for about 15 minutes, or until browned. Add the tomatoes and roast for about 3 minutes, or until softened.

In a large bowl, whisk the egg whites with salt and pepper. Lightly rub an 8-inch nonstick ovenproof skillet with some of the remaining 1teaspoon of oil and set it over moderate heat. Add one-fourth of the beaten egg whites, spreading them around the pan, and cook until just barely set, about 3 minutes. Top the omelet with one-fourth of the roasted vegetables and crumble one-fourth of the goat cheese on top. Bake for about 2 minutes, or until the whites are just firm. Slide the omelet onto a plate and repeat with the remaining egg whites, roasted vegetables and goat cheese. Garnish the omelets with the basil sprigs and serve.