Vegetable Egg-White Omelette

1 tsp olive oil

Veggies, such as:
1 small carrot, grated or finely chopped
1/2 zucchini, grated or finely chopped
1 onion, chopped
1 garlic clove, minced or pressed
1/2 leek, chopped
(you could also use grated potatoes, bell pepper, spinach, mushrooms, etc)

salt and pepper, to taste
3 egg whites

In a saucepan, sauté the veggies, on low heat and covered, until translucent. In a bowl, lightly beat the egg whites. Add the veggies to the egg whites, and pour into a lightly greased frying pan. Cook on medium until the bottom of the omelette is set and, using a plate, flip it over and pour it back into the pan so it cooks on the other side (you will have to grease the pan again). Cook until set.