Artist's Palate: Michael Craig-Martin's omelette
- (opens in new tab)
- (opens in new tab)
- (opens in new tab)
- Sign up to our newsletter Newsletter

Clockwise from top left, doorstops, $30 for pair, by Dan Michalik; 'Pickup' truck, $100, by Harry Allen. Scrubbing brush, $18, from The Future Perfect. 'Large White Bulbs', $1.25 each, by Patrick Townsende. 'Flag' candlestick, $27.50, by Jonas Wagell, for Normann Copenhagen. 'Krenit' bowl, $50, by Herbert Krenchel, for Normann Copenhagen. 'Naples' teaspoon, €10, by Astier de Villatte. Scissors, $39, by Anything. Blue 'Silicon Key Keychain', $14, by Harry Allen. Dustpan, $17; brush, $12, both from The Future Perfect. 'Jensen Bowl', $58 for set of three, by Ole Jensen, for Normann Copenhagen. 'Small Red Bulbs', $1.25 each, by Patrick Townsend. Dart, from 'Finnish Dart Set', $51, by Toijala. Tape dispenser, $39, by Anything. Green 'Alarm Dock', $30, by Jonas Damon. Blue alarm clock, $69, by Anything. Blue storage box, $27, from Kiosk. '10 Key Calculator', $54, by IDEA International. Yellow washing-up brush, $18, from The Future Perfect. 'Krenit' bowl, by Herbert Krenchel, for Normann Copenhagen. 'Naples' dessert fork, €15, by Astier de Villatte. 'Colorware' white plate, $8.95; green plate, $10.95, both from Fishs Eddy. Yellow alarm clock, as before. Green 'Silicone Lock Keychain', $12, by Harry Allen. Scissors, $39, as before. 'Krenit' dish, $25, by Herbert Krenchel, for Normann Copenhagen. Yellow 'Silicon Key Keychain', as before. Green washing-up brush, as before. Blue 'Silicone Lock Keychain', as before. Stapler, $39, by Anything. Pink 'Alarm Dock', as before. 'Welland' table, $1,492, by Ineke Hans
In Michael Craig-Martin's hands an omelette could, conceptually, be anything. If the primacy of the artist's intention can make a glass of water An Oak Tree, as he maintained amid no little controversy in 1974 (opens in new tab), then an omelette can be anything he wants it to be. Or, indeed, anything the generations of YBAs he taught at Goldsmiths want it to be (although in their case it would often be an omelette for Charles Saatchi). It's also the kind of everyday object that could one of his boldly outlined still-life pictures painted in ultra-vivid colours. In this case, more prosaically, what it actually is, is lunch. Additionally, it is also just about the only thing he knows how to cook.
Ingredients
3 large free-range eggs
sea salt
ground pepper
grated Parmesan
1 onion
olive oil
5 to 6 small cherry tomatoes
knob of butter
Method
Blend the eggs lightly with a fork adding the salt, pepper and Parmesan. Chop the onion, but not too small, and cook in olive oil till transparent. Place in a bowl. Slice the tomatoes in half and cook in olive oil until soft and mushy. Mix the tomatoes and onion together. Heat the butter in a small frying pan until hot. Pour in the eggs. As they cook, use a wooden spoon to pull the mixture from the edges to the centre, letting uncooked egg spill to the edge. When only a small amount of liquid egg remains add some, but not all, of the onion and tomato mixture. Fold the omelette in half, but do not roll. Turn if necessary. Slide onto a plate and add the remaining onion and tomato along the open side. Season with salt and pepper.
INFORMATION
Photography: Zachary Zavislak
-
Lucas Ossendrijver continues his fashion return with Theory collection inspired by New Yorkers
Lucas Ossendrijver looks to the brand’s home city of New York for his second ‘Theory Project’ collection (released 31 March 2023) melding function and elegance in his signature style
By Jack Moss • Published
-
Bosco Sodi’s monumental new Mexico City studio is a multifunctional feat
As Bosco Sodi unveils his new Studio CMDX in Atlampa, Mexico City, we speak to the artist about how the vast Alberto Kalach-designed former warehouse is a feat in multitasking
By Juliana Piskorz • Published
-
Saltviga House is an architectural celebration of leftovers
Saltviga House by Kolman Boye Architects ingeniously uses offcuts from Dinesen planks to create a timber retreat on the south coast of Norway
By Ellie Stathaki • Published
-
Artist's palate: Landon Metz’s recipe for cacio e pepe
New York-based artist Landon Metz’s recipe for cacio e pepe is a minimal yet magic addition to our monthly artist's palate series, an homage to our favourite contemporary art
By TF Chan • Published
-
Artist’s Palate: Chiharu Shiota’s recipe for okonomiyaki
Get tangled up in Chiharu Shiota’s recipe for okonomiyaki, from our January 2023 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By TF Chan • Published
-
Artist’s Palate: Jose Dávila’s chocolate fudge with pecans
Try Jose Dávila’s indulgent recipe for chocolate fudge with pecans, from our December 2022 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
By TF Chan • Published
-
Holly Hendry’s mum’s banoffee pie recipe
Gorge on Holly Hendry’s glutinous recipe for banoffee pie, credited to her mother. As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art
By Harriet Lloyd-Smith • Last updated
-
Judy Chicago’s smouldering recipe for Niçoise salad
Experiment with Judy Chicago's trail-blazing recipe for Niçoise salad, accompanied by original smoke sculpture. Chicago’s celebratory dish features in Wallpaper’s October 2021, 25th Anniversary Issue as part of Artist's Palate, a series of culinary homages to our favourite contemporary art
By Harriet Lloyd-Smith • Last updated
-
Artist Nari Ward's recipe for ackee and saltfish patties
Nari Ward’s staple Jamaican dish offers more than it says on the tin. As featured in our monthly Artist’s Palate series, where we interpret recipes in homage to our favourite contemporary art
By TF Chan • Last updated
-
Artist's palate: Oliver Beer’s sesame and peanut candy
The British artist's Korean-inspired fusion of fruit, nuts and seeds is music to our tastebuds, as featured in our monthly recipe series
By TF Chan • Last updated
-
Artist’s Palate: Sean Scully’s pancakes
Flip through Irish-born artist Sean Scully's dynamic pancake recipe, as featured in our monthly Artist’s Palate feature
By Harriet Lloyd-Smith • Last updated