Blue Swimmer Crab Frittata

Whisk some eggs together and add salt, pepper and grated Parmesan. Sweat some onions, garlic and tarragon in some olive oil and add to the picked and cooked crabmeat. Mix these into the egg mixture. Melt a knob of butter in a pan on the stove and once it bubbles pour in the crabmeat mixture. Continue to stir and once the bottom starts to set let the egg mixture from the centre spill over into the bottom of the pan. When the frittata is half set, place in an oven at 140°C (290°F) for about 10 minutes to allow the top to set properly. Remove, turn out, and when at room temperature, cut into small squares for serving. Serve just above room temperature.