Tamagoyaki

Crack the eggs into a bowl.

Wash the bell peppers.

Freshly boiled corn, peel an appropriate amount of corn kernels.

Each time, I pour the beaten eggs into the pan in three separate portions. For each portion, I cook it over low heat until it slightly solidifies, then roll it up before pouring in the next portion of egg, and so on.

Finally, cook the tamagoyaki until golden and remove from the pan; the color is attractive.

Sliced and arranged on a plate, very appetizing.

Tamago-yaki is a dish I often make in the morning, and my family really likes to eat it.