Preheat the oven to 375F. Preheat a large, non-stick, oven-safe saute pan or cast-iron skillet over medium heat. Add a touch of olive oil and once the pan is hot, add the tomato, pepper and green scallions. Cook the mixture over medium heat until the pepper is soft and the tomato juice has evaporated.

Meanwhile, whisk together in a large bowl the eggs and milk (can substitute with water or cream). Season the eggs with salt and ground black pepper and basil. Turn the stove temperature down to low heat. Add the whisked eggs into pan and for the first minute, run a spatula along the bottom of the pan to bring the cooked egg to the top. Cook over low heat for another minute, not stirring.

Top the frittata with the goat cheese, dill and sprinkle top with smoked paprika. Transfer the frittata into the preheated oven and bake for 7 to 10 minutes, just until the top is set and cheese is soft. Remove the dish from the oven, portion with a spatula or a knife and serve immediately. Top each piece with sliced smoked salmon, fresh chopped dill and avocado.