Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) or 12
regular size tins with nonstick spray. Whisk the
eggs, milk, pepper, and salt in a large bowl to
blend well. Stir in the ham, cheese, and 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, for mini, 18-20 minutes for regular size.
Using a rubber spatula, loosen the frittatas from
the muffin cups and slide the frittatas onto a
platter. Serve immediately.
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