In a large mixing bowl add everything but the tomatoes and kale. Mix until well combined.
Stir in the chopped kale and diced tomatoes. Pour into a greased 9-inch springform pan or baking dish. Spread out evenly, then top with slices of tomato.
Bake for 40 minutes or until a toothpick poked into the center comes out clean.
Allow to cool for 10 minutes before removing from the pan. Serve warm or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.