Preheat the oven to 350°F. If using phyllo pastry cups, remove all of the packaging and place them on a baking sheet. Otherwise grease a mini cupcake/ muffin pan.
15 Mini Fillo Pastry Cups (optional)
Heat oil in a medium size skillet on medium heat. Add the onion, peppers, garlic and cook till tender, about 6~8 minutes. Season with salt and pepper. Remove from heat and cool slightly.
2 teaspoons Oil, 1 Small Onion or Shallot, finely chopped, ½ Small Bell Pepper (any color), finely chopped, 1 Garlic clove, finely minced, To taste Salt & Pepper
Whisk the eggs, milk and season with salt & pepper. Keep in mind that the veggies are also seasoned with salt - so go easy on salt. Stir in cheese, if using. Add the cooked veggies, cilantro or parsley and mix well.
2 Large Eggs, whisked, ¼ cup Milk, dairy or sweetened non-dairy, 2 tablespoons Cheese (optional), 1 tablespoon Cilantro or Parsley, finely chopped, To taste Salt & Pepper
Put about 1 tablespoon of the egg mixture in the pastry cups. If using cupcake pan, fill them ⅔rds full with the mixture. Bake for 13~15minutes or until the eggs are set and a cake tester inserted into the center comes out clean.
Serve warm or at room temperature.