Break 2 eggs into a bowl, add half a tablespoon of milk, salt and beat with a fork until smooth.
The pan is slightly warmed up, you can wipe it with a napkin soaked in vegetable oil, but do not pour oil into the pan. Pour our egg mass and bake under the lid, on a very slow fire pancake. When the top also grabs, we do not turn it over, but simply put it on a dish. With the remaining milk and eggs, bake the second "pancake".
Garlic is cleaned, spread on parchment paper, lightly lubricate with vegetable oil and bake in the oven for 25-30 minutes (time - optional).
In kefir (2.5%) (you can take another fermented milk product) add sour cream (15-25%) stir until smooth. Salt, pepper, add crushed garlic, finely chopped dill and mix everything well. You can send the sauce "on vacation" for half an hour, so that it is slightly infused. Cut the omelet into thin strips, pour the sauce over it and serve.
To pair with our omelet noodles, we will send paté with garlic sauce today.