Beat together eggs, cream, salt and pepper in a large jug. Stir in cheese, chives and parsley. Pour mixture into greased muffin tins, using a spoon to catch drips.
Sprinkle half the quantity of peas evenly over the eight frittatas. Place in oven and cook for 10-15 minutes. Remove from oven, add remaining peas (they will be suspended on top and in mixture rather than drop to the bottom now).
Return to the oven for about another 15 minutes, or until just set.
Remove from oven, leave to cool in tins for five minutes. They will shrink away from the edges a little and be easy to remove.