Open-Face Egg-White Omelets With Roasted Vegetables

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Kosher salt

4 small leeks, white part only, quartered lengthwise

1 fennel bulb—halved, cored and cut into eighths

1 tablespoon extra-virgin olive oil

2 large plum tomatoes, quartered

16 large egg whites

Freshly ground pepper

4 ounces soft fresh goat cheese

4 basil sprigs, for garnish

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