Baked Egg Roll Omelet Filled with Sour Cream & Dill

 

Baked Egg Roll Omelet Filled with Sour Cream & Dill

If you're looking for a simple yet elegant dish that feels both comforting and fresh, this Baked Egg Roll Omelet filled with Sour Cream & Dill is just the thing. Light and airy from the whipped egg and flour batter, it's baked flat like a crepe and then rolled while warm—perfect for wrapping around a cool, creamy filling. 

What Makes This Recipe Special:

• Soft & Airy Texture: The egg batter is whisked with flour and milk, then baked until golden and tender-creatin a delicate, crepe-like layer that's easy to roll and doesn't fall apart.

• Cool & Creamy Filling: Filled with tangy sour cream and lots of fresh dill, every bite is rich, refreshing and perfectly balanced.

• Naturally Versatile: Serve it warm or chilled, sliced into pinwheels or rolled whole—it's perfect for brunch tables, light lunches, or even packed picnics.

• Quick & Budget-Friendly: With just a few simple ingredients—eggs, flour, milk, herbs—you get a dish that feels special without requiring a trip to the store.

Nutrition (Per Serving):

(Estimate — adjust based on ingredients used)

• Calories: 80

• Protein: 3g

• Fat: 4.5g

• Carbohydrates: 6g

• Fiber: 0g

• Sugar: <1g

• Sodium: 250mg

Nutrition values may vary depending on portion size and substitutions.

How to Store & Serve:

Once rolled and filled, slice it into pinwheels for a pretty presentation or serve whole for a rustic feel:

• Refrigerate: Wrap tightly in plastic wrap or store in an airtight container. Keeps well in the fridge for up to 3 days.

• Not freezer-friendly: The texture of the eggs and sour cream filling won’t hold up after freezing.

• Reheat: Reheat covered in foil at 350°F (175°C) for about 15–20 minutes or until warmed through.

Tip: For clean and beautiful slices, chill the omelet for 30–60 minutes before cutting. This helps the filling set and gives you perfect swirls every time!

Watch my Step-by-Step Video:

The Full Recipe:

Ingredients:

• 6 eggs
• 1 cup of milk (any variety) or water
• 1/2 cup of all-purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 & 1/4 cups of sour cream
• 1 bunch of dill

Cookware:

• Baking sheet (9" x 13") or rimmed pan
• Parchment paper

Directions:

1. Line a rimmed baking sheet with parchment paper or lightly grease it with oil or butter
2. Make the egg batter.
3. In a large mixing bowl, whisk together the eggs, milk, flour, salt, and ground black pepper until smooth and fully combined.
4. Make sure there are no lumps from the flour. Use a whisk or hand mixer if needed.
5. Bake the omelet.
6. Preheat the oven at 350 degrees Fahrenheit.
7. Pour the batter into the prepared baking sheet and spread evenly.
8. Bake for 15-18 minutes, or until the omelet is just set and lightly golden on top. It should be flexible and not dry.
9. Cool slightly and start to fill.
10. Let the baked omelet cool for 5 minutes to make it easier to handle.
11. Spread the sour cream evenly over the surface.
12. Sprinkle the chopped dill evenly across the sour cream layer.
13. Roll it up.
14. Starting from one short edge, gently roll the omelet into a tight log. Use a spatula or a clean kitchen towel to help guide the roll if needed.
15. For the best presentation, roll with the sour cream side in, so the spiral shows when sliced.
16. Wrap the roll gently in plastic wrap and chill for 30-60 minutes for cleaner slicing and better flavor melding.
17. Use a sharp knife to slice into 1-inch pinwheels or cut into thicker slices for a rustic presentation. 
18. Serve cold or slightly chilled. 

👉 Get the recipe in printable form on Payhip

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