Let's cook.
In a medium bowl, whisk together the eggs, milk, dried oregano, and black pepper until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat for 1 minute.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes, until they begin to soften slightly.
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 with a spatula, allowing the uncooked egg to flow underneath. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are mostly set but still slightly moist.
Stir in the crumbled feta cheese and cook for another 30 seconds, until the feta is warmed through.
Remove the skillet from the heat. Garnish with fresh chopped parsley and serve immediately.
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