8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray with oil (fry light is syn free) – I used an oil and water mix so it’s less calories.
Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
Stir in the Parsley.
Fill prepared muffin cups almost to the top with the egg mixture.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
I made 12 – 6 I did with mixed herbs (rather than Parsley) and 6 I added a small amount of Sweet Chilli Sauce (2 syns for the whole lot)