Preheat oven to 350°F.

In a skillet over medium heat add olive oil, minced garlic, red peppers and onions. Cook until vegetables are tender then add spinach and parsley, heat for a few minutes.

In a bowl whisk together eggs and milk.

Add vegetable mixture to eggs.

Place phyllo cups on a cookie sheet and add egg vegetable mixture to each cup.

Sprinkle each cup with Gruyère cheese.

Bake for 10 minutes or until eggs are set.