Mediterranean Scrambled Eggs with Feta and Tomatoes

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

Heat the olive oil in a non-stick skillet over medium heat. Add the halved cherry tomatoes and cook for 2-3 minutes, until they begin to soften.

Pour the egg mixture into the skillet with the tomatoes. Let the eggs set for about 30 seconds without stirring.

Gently push the cooked egg from the edges towards the center of the skillet with a spatula, allowing the uncooked egg to flow underneath.

Continue cooking and gently folding the eggs for 3-5 minutes, until they are mostly set but still slightly moist.

Stir in the crumbled feta cheese during the last minute of cooking.

Remove from heat and serve immediately, garnished with fresh chopped parsley.