Heat oil in 25cm oven-proof frying pan over medium heat. Add the leek, bacon and 3/4 of the garlic and cook, stirring often, for 10 minutes or until the leeks are soft and golden.
Meanwhile, cook the potato and pumpkin in a saucepan of boiling salted water for 5-6 minutes or until tender.
Drain well then add to leeks.
Whisk together the eggs, parmesan, nutmeg and seasonings. Pour over the vegetables and cook uncovered, over low heat for 10 minutes or until egg mixtures is almost set.
Place salad mix, tomatoes and cucumbers in a serving bowl. Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard and remaining garlic and season. Pour over salad and gently toss to combine.
Cut frittata into wedges and serve immediately with mixed salad.