Gather all your tools and ingredients: a skillet, spatula, small bowl, and whisk or fork. Have everything ready on your countertop for smooth sailing.
Chop your leftover turkey into small, bite-sized pieces. If it's cold, let it sit at room temperature for a few minutes to help it crisp up better in the pan.
Heat your skillet over medium-low heat and add the butter. Let it melt gently until it shimmers but doesn’t brown, filling your kitchen with a warm, nutty aroma.
Add the chopped turkey to the skillet. Sizzle for about 2-3 minutes, stirring occasionally, until the edges start to crisp and the turkey emits a smoky, savory scent.
Meanwhile, crack the eggs into your small bowl. Add a pinch of salt, pepper, and smoked paprika, then whisk until the mixture is frothy and uniform, about 15 seconds.
Pour the beaten eggs evenly over the turkey in the skillet. Let them sit for about 10 seconds, then gently stir with your spatula, scraping the bottom to let the eggs flow underneath the turkey bits.
Continue stirring gently for 2-3 minutes as the eggs start to set. Sprinkle the shredded cheese over the top, allowing it to melt into the scramble for extra gooey goodness.
Cook just until the eggs are softly set but still moist and glossy, about 1-2 minutes. Turn off the heat and let the scramble rest for a minute to meld the flavors.
Sprinkle freshly chopped herbs over the top for a burst of freshness and color. Serve immediately while warm and enjoy the smoky, savory bites.
