In a large bowl, whisk eggs and milk until smooth. Set aside.
In a large nonstick skillet over medium-high heat, saute pepper, onion, and garlic in olive oil until veggies are just tender, about 5 minutes. Reduce heat to medium and add egg mixture to pan. As eggs begin to set, gently fold eggs with a spatula until eggs are cooked, about 5 minutes.
Remove eggs from heat and fold in cherry tomatoes, spinach, and pesto. Season eggs with salt and pepper to taste and top with crumbled feta, avocado, and fresh basil. Enjoy eggs hot!