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Preheat the oven to 400 ̊. Whisk the eggs, milk, salt and pepper in a large bowl.
Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Add the cherry tomatoes and cook, stirring, until mostly burst, about 7 minutes. Add the garlic and cook 1 minute.
Pour the egg mixture into the skillet, then add the mozzarella and stir well to evenly distribute. Reduce the heat to medium-low and cook, undisturbed, until the frittata is just set around the edges, about 2 minutes.
Transfer the skillet to the oven and bake until golden and set in the center, about 10 minutes. Let cool 5 minutes in the skillet, then drizzle with the pesto.