Cheesy Chorizo Frittata

¼ pound chorizo, crumbled

1 (6 ounce) package baby spinach leaves

2 cups cherry tomatoes, halved

4 green onions, sliced

6 eggs

½ cup milk

1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided

Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.

Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.

Bake 25 min. or until knife inserted in center comes out clean.