Gather shredded turkey, eggs, cheese, chopped bell pepper, onion, and seasonings. Have everything prepped and within reach to make cooking smooth.
Heat a non-stick skillet over medium heat and add olive oil or butter. Once shimmering, add the chopped onion and bell pepper. Sauté for 2-3 minutes until they soften and release a sweet aroma.
Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space. Let the eggs sit undisturbed for about 20 seconds until they start to set around the edges, then gently stir and scramble with a spatula, creating soft curds.
Add the shredded turkey evenly over the eggs. Gently fold everything together, stirring softly for 1-2 minutes until the eggs are mostly cooked but still moist and fluffy.
Sprinkle the shredded cheese evenly over the scramble, then cover the skillet with a lid for 30 seconds to melt the cheese into a gooey, golden layer. Watch as it softens and bubbles slightly.
Turn off the heat and let the scramble sit for a minute to settle and finish cooking gently. Taste and adjust seasonings with salt, pepper, and smoked paprika as needed. Sprinkle with fresh parsley for a bright herbal finish.
Serve the fluffy, cheesy turkey scramble hot, directly from the pan or onto a plate. Enjoy the comforting aroma and colorful, hearty bites that come together in every spoonful.
