Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
Heat the oil in a cast iron skillet over medium heat. Add the spinach, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.
Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.
Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!