Toss the sliced fresh fruit with 1 tablespoon of Amaretto and set aside to macerate.

In a bowl, beat the cream cheese with 2 tablespoons of Amaretto until smooth and creamy. Set aside as the filling.

In a separate small bowl, whisk together the eggs, milk, and the remaining 2 tablespoons of Amaretto until frothy.

Melt 1 tablespoon of butter in a medium sauté or omelet pan over medium-high heat, ensuring the pan is well-coated.

Once the butter foam subsides, pour half of the egg mixture into the pan, swirling to evenly distribute it.

Allow the egg mixture to set, forming a thin omelet layer.

Spoon half of the cream cheese filling onto one side of the omelet.

Carefully tilt the pan and use a spatula to roll the omelet onto itself, creating a filled roll.

Transfer the omelet to a serving plate.

Repeat the process with the remaining butter, egg mixture, and cream cheese filling to make the second omelet.

Spoon the Amaretto-infused fruit mixture over both omelets.

Garnish with a dollop of sour cream and a sprinkle of brown sugar before serving.