Beat the eggs in a large bowl with the milk. Season with salt and pepper.
In an oven-safe pan, saute in olive oil the garlic, onion, green bell pepper, tomato, parsley and malunggay until soft.
Add the egg mixture into the pan and cook on low heat until eggs are set but not fully cooked.
Remove the pan from the fire and bake in the oven at 250 °F for 20 to 25 minutes or until the fritata is fully cooked.
Let it cool then slice into wedges.