Open-Face Egg-White Omelets with Roasted Vegetables

1. 1

   Preheat the oven to 475.

2. 2

   Bring a medium pot of water to a boil with 2 tablespoons of salt.

3. 3

   Add the leeks and fennel and blanch for 2 minutes; drain and pat dry.

4. 4

   Transfer the vegetables to a baking sheet and drizzle with 2 teaspoons of the olive oil.

5. 5

   Roast in the upper third of the oven for about 15 minutes, or until browned.

6. 6

   Add the tomatoes and roast for about 3 minutes, or until softened.

7. 7

   In a large bowl, whisk the egg whites with salt and pepper.

8. 8

   Lightly rub an 8-inch nonstick ovenproof skillet with some of the remaining 1teaspoon of oil and set it over moderate heat.

9. 9

   Add one-fourth of the beaten egg whites, spreading them around the pan, and cook until just barely set, about 3 minutes.

10. 10

    Top the omelet with one-fourth of the roasted vegetables and crumble one-fourth of the goat cheese on top.

11. 11

    Bake for about 2 minutes, or until the whites are just firm.

12. 12

    Slide the omelet onto a plate and repeat with the remaining egg whites, roasted vegetables and goat cheese.

13. 13

    Garnish the omelets with the basil sprigs and serve.

* Per serving · 4 servings · Values may vary.