Preheat oven to 400 degrees F. Place 6 individual, 5-inch diameter tart pans on a baking sheet and mist with nonstick cooking spray; set aside.
Heat olive oil in a skillet over medium-high heat. Once hot, add onion and cook for 1-2 minutes. Add diced bell pepper, carrot, and mushroom along with ¼ teaspoon salt. Saute for 5-6 minutes or until softened. Evenly distribute the cooked vegetables to each prepared tart pan and set aside.
In a medium bowl, whisk together the eggs, milk, black pepper, crushed red pepper, dried parsley, and remaining ¼ teaspoon salt. Pour the egg mixture over the veggies, evenly distributing between each tart.
Top each tart with 5 tater tots and 2 tablespoons of shredded cheese.
Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before removing from tart pan and serving warm.