Beat the milk, eggs and egg whites in a large bowl; set aside. Cook the bacon in a large (oven-safe) nonstick skillet over medium heat for about 2 minutes. Add the kale and cook until wilted, about 5 minutes. Season lightly with salt and pepper. Add the egg mixture to the pan and scramble gently as the eggs begin to set. Sprinkle with the cheese.
Transfer the pan to the oven and cook until the eggs are set and the cheese is melted, 10 to 15 minutes. Allow to cool slightly before cutting into wedges. Top with the tomatoes and serve.