Let's cook.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they just begin to soften.
Pour the egg mixture into the skillet with the tomatoes. Let it set for about 30 seconds without stirring.
Gently push the cooked egg from the edges towards the center with a spatula, allowing uncooked egg to flow underneath. Continue cooking and folding for 2-4 minutes, until the eggs are mostly set but still slightly moist.
Stir in the crumbled feta cheese, chopped parsley, and chopped dill. Cook for another 30 seconds, just until the feta is warmed through.
Remove from heat and serve immediately.
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