In a mixing bowl, whisk the eggs with salt, pepper, milk, and flour until the mixture is smooth and no lumps remain.
Heat a non-stick skillet lightly greased with a little butter. Pour in a thin layer of the egg mixture (like for crepes) and cook over low to medium heat until the surface is set. Gently flip and cook for another 30 seconds on the other side. Repeat until you use all the mixture.
Slice the red and yellow bell peppers into long, thin strips.
Once the omelette sheets have cooled slightly, spread each one with a generous layer of cream cheese mixed with chopped dill (and garlic, if using).
Arrange a row of bell pepper strips along one edge of each omelette and roll it up tightly.
Using a sharp knife, slice each roll into pieces about 1.2–1.5 inches long, similar to sushi bites.
Arrange the omelette roll-ups on a wooden platter and garnish with fresh parsley or dill leaves on top and around the edges.