500g cooked crabmeat (see notes)
8 eggs, lightly beaten
1 cup corn kernels
2 tablespoons chopped coriander leaves
1 tablespoon lemon zest
Salt flakes and freshly ground black pepper, to taste
25g butter
⅓ cup crème fraîche or sour cream
2 tablespoons chopped chives

Combine crabmeat, eggs, corn, coriander, lemon zest, salt and pepper.

Heat butter in a frying pan until foaming. Add egg mixture, reduce heat, cover and cook until egg is almost completely set.

Meanwhile, heat an overhead grill or the top element of the oven.

Place frying pan under grill until the top of the frittata is cooked and golden.

Cut frittata into 4 wedges and serve topped with crème fraîche and chives.