Crack the eggs into a small bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
Dice the onion finely. Heat the skillet over medium heat and add oil or butter, allowing it to melt and shimmer.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent and fragrant, stirring occasionally. You should hear a gentle sizzling sound.
Add the chopped cooked turkey to the skillet and cook for another 1-2 minutes, stirring to warm through and develop a slight caramelization with a rich aroma.
Push the onion and turkey to one side of the skillet, creating a space in the center. Pour the beaten eggs into this space and let them sit undisturbed for 10 seconds until they start to set around the edges.
Gently stir the eggs with a spatula, pushing them from the edges toward the center, forming soft curds. Continue cooking slowly for 2-3 minutes until the eggs are just starting to set but are still slightly glossy and creamy.
Sprinkle the shredded cheese evenly over the eggs and continue gently stirring until the cheese melts and the scramble becomes creamy, about 30 seconds.
Season with salt and pepper to taste, and add a dash of hot sauce if desired. Remove from heat once the eggs are softly fluffy and just set, allowing residual heat to finish the cooking.
Serve the scramble immediately on plates, garnished with fresh herbs if you like, and enjoy the warm, savory flavors of this cozy breakfast.
