Prosciutto, Asparagus, Goat Cheese Strata

I went home this weekend for mother's day and helped my mom make a brunch for us and my grandparents. She had a weight watcher's recipe for some sort of frittata but it said to soak bread in the eggs before baking the dish. We were already making french toast also so we decided just to bake the eggs in a pyrex casserole dish. I didn't take a picture because I didn't have a camera nearby.

Ingredients:
1 bundle of asparagus, cut into 1 inch pieces
1/2 onion, chopped
1 tbsp garlic (mom only had the pre-chopped in a jar kind)
olive oil
white wine (for deglazing)
1 package prosciutto slices
1 package goat cheese crumbles
5 egg whites
4 whole eggs
3/4 cup milk
1 tbsp dijon mustard
salt, pepper

Directions:
Preheat oven to 375 and grease a pyrex casserole dish. Chop the onion, cut the asparagus, and slice the prosciutto into small pieces. Heat some oil in a large pan and cook the prosciutto until crispy. Remove to a plate to cool. Add garlic and onion into the pan and sautee a few minutes. Add asparagus and sautee another few minutes until soft. Deglaze with white wine to get bits off the bottom of the pan. After liquid has absorbed, remove this to another plate to cool.
Whisk egg whites, eggs, milk, mustard, salt and pepper together in a bowl. Add prosciutto and vegetable mixture and fold in. Add 3/4 container of goat cheese in and mix as well. Pour into greased casserole dish and bake for about 35 minutes. Add the rest of the goat cheese on top and broil for the last 5 minutes. Cut into squares to serve.