Preheat oven to 350 degrees Fahrenheit.

Spray a medium-sized baking dish with nonstick cooking spray.

Place the shredded turkey in an even layer on the bottom of the prepared dish.

Top the turkey with the shredded kale, spreading evenly.

Add the diced tomatoes on top of the kale.

In a separate bowl, combine the salt, black pepper, Italian seasoning, and almond meal.

Sprinkle the spice mixture evenly over the diced tomatoes.

In another small bowl, whip the 4 large egg whites and 1/8 cup milk together until fluffy, about 4 minutes.

Pour the egg white mixture over the top of the tomatoes, kale and turkey.

Using a ramekin, gently slide the 3 whole eggs with their yolks one at a time over the top of the egg bake.

Ensure the eggs 'swim' on top of the bake without breaking the yolks.

Sprinkle the grated parmesan cheese evenly over the top of the bake.

Bake for 20-25 minutes, or until the eggs are set around the edges of the bake.

Allow the bake to sit for 5-10 minutes before topping with fresh basil leaves and slicing to serve.