In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside.
Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute about 2 minutes. Pour in the egg mixture. Drop the ricotta by the teaspoonful around the pan. Do the same with the pesto.
Transfer the skillet to the oven. Let cook until the eggs are set, 13 to 15 minutes. Serve immediately or at room temperature.