Sunny, hot summers might not be good for the drought, but they’re great for tomatoes, so much so that many Santa Barbarans can’t keep up with the bounty from their own yards or gifts from friends and neighbors. Here’s an easy way to use them in the morning. Take a wide pan that can be covered, toss in olive oil, and simmer a small diced yellow onion. Turn to medium-low heat, dump in some scrambled eggs (more whites than yolks), and cook uncovered for about five minutes. Then layer sliced tomatoes and fresh mozzarella cheese, cover, and cook ’til the cheese starts to melt and the liquid starts to evaporate. Toss in basil chiffonade, and cook ’til the bottom is crispy and the liquid on top is mostly gone. The toughest part is transferring to a cutting board or plate without breaking it, so good luck with that! Then finish with sea salt and pepper, slice like pizza, and dive in.