Preheat the oven to 200°C fan-forced

Cook Leek and Bacon, and Boil Vegetables:

• Start by placing the cut potatoes and pumpkin in a single layer on a roasting pan. Season generously with salt and pepper. Roast the pumpkin and potatoes for about 15-20 minutes until slightly caramelised and just tender.
•  Meanwhile, heat olive oil in a 25cm oven-proof frying pan over medium heat. Cook sliced leek and chopped bacon for about 10 minutes until leeks are soft and golden. Add the minced garlic and cook, stirring, for another 1 minute.

Combine Vegetables and Eggs:

• Add the roasted pumpkin and potatoes to the leek and bacon mixture. In a bowl, whisk together eggs, grated Parmesan, pinch of nutmeg, salt and pepper to taste. Pour over the vegetables in the frying pan.
• Reduce the oven heat to 180°C fan-forced.

Cook and Bake Frittata:

• Cook uncovered on low heat for about 10 minutes until the egg mixture is almost set. Transfer the frying pan to a preheated oven at 180°C (350°F) and bake for 10-15 minutes until fully set and golden on top.

Serve:

• Cut the frittata into wedges and serve with a mixed salad.