Aw man, I didnt mean to imply that you suck.
And non stick pans are great for eggs.
Just that once you figure it out, you dont need nonstick.
They are also great for amateurs.
Jack and Julia only use non stick because they are demonstrating to the masses. Not necessarily pros, lie us.
Try these tips to get some non-stick action from cast iron or SS.
First and most of all, cold oil hot pan. Meaning heat the pan up really well then add oil immediately before you add the eggs, or food to be cooked.
There are a couple of inherent problems with butter. One is that if you add a pat of butter to the pan by the time it melts it will be as hot as the pan itself before adding the eggs. They will most likely stick.
Also the milk solids in the butter can start to burn before the egg is well cooked. Also the browning milk solids can make the egg brown more easily as well. Some find this brown on the eggs, scrambled or fried, undesirable.
Try making clarified butter. It is not very hard and works great in all of your cooking where frying or sauteing in butter is desired.
This is also called ghee in Indian cooking.
Here is Alton Browns method for making clarified butter. http://www.foodnetwork.com/recipes/alton-brown/ghee-recipe/index.html
If you apply the hot pan cold oil method with the ghee, you will get great omelets every time. With a clarified butter flavor like no other.
Now, let me tell you about fritatas. You cook them in your oven. You will cook a fritata once and you will never go back to omelets again. Trust me.