Name: Jalapeño-Cheddar Frittata
Yield: 24 Servings
Ingredients: Nonstick vegetable oil spray; 1 pound extra-sharp white cheddar cheese, grated (about 4 cups); 1 cup chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved; 3/4 cup chopped drained oil-packed sun-dried tomatoes; 1/2 cup (packed) chopped fresh basil; 18 large eggs

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