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In a bowl, mix milk, eggs, dill or chives, salt and papper. Using an eggbeater or whisk, beat until creamy yellow. Pour 2 - 3 tbsl egg mixture into each muffin cup. Stir each slightly to mix ingredients.
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Bake about 15 minutes, until firm and just beginning to brown. Remove from oven. Allow frittatas to stand in muffin pan 3 minutes. Using a narrow spatula, remove from pan. arrange on a heated serving platter. Garnish with parsley and cherry tomatoes. Serve immediately.
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