High heat is the ENEMY! Eggs are mostly protein, so they will stick even worse if you use higher heat. The key is VERY low, even heat and keep watching them! Butter burns easily, but I don't like PAM, as it has lots of additives, which may or may not be healthy. Use butter or margarine, or better yet, canola oil. It doesn't leave much after-taste. You can season the eggs with herbs and spices and of course, GARLIC!
And, yeah, clean your own pan, man, as someone said! (Wives LOVE this!...hell, people everywhere love a person who cleans up their own messes).
Next time you get some $, invest in a high-end omelette/sautee pan, preferably copper, but stainless steel w/copper bottom will do.
Y'know, if Ozzie Osbourne can make "Wakey-wakey, eggs and bakie", so can YOU (I saw him do it on a documentary--he must've cooked 8 lbs. of bacon!).