I agree and don't agree -- with you and with KYHeirloomer.
On the one hand, yes, you can use very little fat these days, and that's something a good deal more desired today than it was. On the other hand, grandma used a well-seasoned cast-iron or carbon-steel skillet, which was much more non-stick than modern non-stick artificial surfaces, regardless of the fat used.
So I think the ideal surface is certainly well-seasoned steel or iron, and if you want to make a good omelet, steel is going to be your friend: iron is just too dang heavy. But this ideal surface isn't available to every home cook in the way it once was. To get and maintain this surface, you must use this skillet constantly, cooking eggs and bacon and steaks and whatever. If you only cook eggs once in a while -- maybe every couple of weekends, and the rest of the time you have cereal and toast -- that surface isn't going to function. Back in the day, my grandmother expected to dish up eggs or flapjacks almost every day, and her pans supported this. If you try to dig out your carbon steel every two weeks and think that patina is going to work like a charm, you've got another think coming.
To my mind, the point about nonstick is to think of it as a semi-passable imitation of a patina'ed carbon pan. It's not nearly as good, but you don't have to work at it, have good habits, or cook the right things constantly. If you run a restaurant that cooks eggs all the time, don't be stupid: get carbon. If you cook eggs every 2-3 weeks maybe, get nonstick.