First, prepare the orzo. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Risoni Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the orzo and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a deep pan, heat up 4 tbsp. olive oil. Sauté the green onions for 2-3 minutes until soft. Add the zucchini, salt and freshly ground pepper and sauté for 5-6 minutes until the mixture softens.
In a bowl beat the eggs together with the freshly ground pepper and half the parmesan until they are fluffy. Pour the mixture over the zucchini, wait 1-2 minutes and stir gently for another 2 minutes to ‘break’ the egg as it is cooked.
Add the orzo, stir gently and remove from heat.
Serve immediately, sprinkled with the remaining parmesan and finely chopped fresh mint.