For the autumn trumpet frittata, halve and clean the autumn trumpets, washing them if necessary.
Cut mushrooms and peppers into strips. Preheat the oven to 200°C top heat. Chop the onion and garlic. Fry mushrooms in olive oil in a pan for 5 minutes.
Add onion pieces and garlic and sauté until translucent. Add paprika and fry briefly. Mix eggs with salt and pepper. Spread mushroom mixture evenly in pan, carefully pour egg mixture over and place pan in oven. Bake until mixture is set (about 5 minutes).
Slide the Autumn Trumpet Frittata onto a plate, sprinkle with parsley and serve with fresh bread.