Preheat the grill.
Heat 1/2 tbsp of the olive oil in a non stick pan and saute the leeks and sage until soft. Stir through the corn kernels and cook for an extra minute. Remove mixture from the pan and set aside.
Beat the egg whites until they form soft peaks, and in a separate bowl beat the egg yolks.
Stir leek and corn mixture through the egg yolks and then fold through the egg whites.
Heat remaining 1/2 tbsp olive oil in the pan and add the egg mixture, spreading evenly over the pan. Cook over a medium heat for 5-7 minutes, or until base has set. Sprinkle goat's cheese over the top and place pan under grill for about 3 minutes, until top is golden and goat's cheese has melted.
Serve with a green salad.