In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes and until tender. Add garlic and cook about 1 minute more.
Meanwhile, in a large bowl, whisk together eggs, milk, salt & pepper and pesto. Fold in sun-dried tomatoes and ham.
Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Serve with a light side salad or a piece of toast and enjoy.
*Both pesto and ham are salty foods, so feel free to leave out the additional salt.