The trick is, you don't flip it. You use an oven-safe pan, and when it's almost ready on the bottom, you put it in the oven on broil. It rises to a fluffier texture and it cooks properly on both sides without much effort.
I watched Gordon Ramsay on Hot Ones, eating hot wings and answering questions. At the end, they asked him to cook eggs. He put them straight into the pan with some butter and scrambled em just like that, so I do it too
Started doing that a year or two ago when I saw a video with that chef who gets real mad about everything where he lazy scrambled, and I was like, huh, you know what? Why the hell am I wasting a whole bowl that I have to clean?