JALAPENO-CHEDDAR FRITTATA

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

Preheat oven to 350°F. Spray 15 x 10 x 2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. Sprinkle chilies, sun-dried tomatoes and basil over cheese. Using electric mixer, beat eggs in large bowl until pale and slightly thickened, about 8 minutes. Beat in reserved 5 tablespoons jalapeño liquid. Pour egg mixture into dish.