I made the best lunch today

I bought a cheap non-stick pan and I’ve been learning how to get the most of it when not using any oil or spray or butter. That means a different process: start with the eggs in a relatively cold pan because they won’t hit and stick, then turn up heat a bit when the eggs start to congeal, ideally just before they stick but that’s not super-important to get right. Then move the eggs around so they make curds but have a lot of moisture left. I find rolling first to one edge and then back gathers them up so I can then roll them gently again into the final shape, and the mass holds together with the minimal skin. Dumped today on a half-pita that I’d covered in smoked fish spread and smoked onion mustard. It was extraordinary. The process needs to be different, btw, because in the normal way you are heating the pan to add the oil or butter (people tend to spray in a cold pan for safety and convenience). That oil or butter (or spray) keeps the eggs from sticking when they hit the hot pan. The issue with a non-stick pan is the coating loses effectiveness when it’s heated beyond a fairly low temperature. I’ve tried heating the pan more and then adding eggs, but the pan then wants oil or butter.