Pam is fine. If you want something more like scrambled try this: Chicken stock (homemade if you can) heated to simmer then beat an egg in a cup with parmigianno reggiano cheese and stream it into the simmering broth. It cooks into these egg threads and is absolutely delicious!
I remember adding cream cheese to scrambled eggs before cooking them in the past. Since cream cheese is not necessarily low-cal, you could try adding a little greek yogurt. I bet that would make them moist!
