Broccoli for Baby-Led Weaning

In a medium saucepan, bring 2" of water to a boil over high heat. Add a steamer basket with the broccoli florest. Cover and cook for 8-10 minutes or until tender when pricked with a fork. Remove from heat, and let cool.Squeeze the lemon juice on the broccoli and toss.

In a small bowl, mix together the steamed broccoli and ricotta until well incorporated.

Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.In a medium bowl, whisk the eggs and milk together. Add in the broccoli, cheese and stir until combined.Pour the egg mixture into the muffin tins until 3/4 the way full.Bake for 20-25 minutes or until eggs have set and the cheese is golden brown.Let cool and serve.

Preheat oven to 425°F. Line a baking sheet with parchment paper, silicon mat. or spray with cooking sprayPlace the broccoli florets onto the baking sheet. Drizzle the broccoli with the oil and sprinkle with the garlic. Toss until everything is well coated. Place the baking sheet in the oven and roast for 20 minutes or until tender when pricked with a fork. Let cool and serve.