Baked Egg Roll Omelet Filled with Sour Cream & Dill
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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.
Get the Full Recipe:
Ready to cook this at home? Grab the full recipe including exact measurements, instructions, and tips for success:
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